Line the bottom of the Spring-form pan with Parchment paper, and set aside.
Stir graham cracker crumbs together with sugar.
Pour melted butter over crumbs and stir.
Press the graham cracker crumbs evenly into the bottom of the Spring-form pan, and place the pan in the freezer.
Place the can of Vanilla frosting in the refrigerator. (It's much easier to pipe the frosting when it's chilled!)
Mix the softened cream cheese until it's smooth, and not lumpy.
Add the sweetened condensed milk, powdered sugar and lemon juice and mix well; until cheesecake mixture is smooth and creamy.
Divide the mixture into two bowls.
In one bowl, add banana flavoring and blend well.
Then, add the yellow coloring, mix again, and place in the fridge.
In the other bowl, add the strawberry flavoring, and pink food coloring gel.
Remove the spring-form pan from the freezer, and add the pink layer on top of the crust, and smooth out evenly in the pan.
Place the pan back in the freezer and leave for 4 hours or until cheesecake is set and frozen to the touch.
When the pink layer is ready, pour the yellow layer of cheesecake on top of the strawberry layer.
Place the pan back in the freezer, and leave until the cheesecake is set or frozen to the touch, about 3 - 4 hours.
When ready to serve the cheesecake, remove the spring-form from the pan.
Slice the banana in 1/4 inch slices and place on top of the cheesecake.
Pipe the Vanilla frosting in large dollops around the edge of the cheesecake.
Drizzle the chocolate syrup all over the top of the cheesecake, and top with Maraschino cherries on top of the frosting dollops.
Serve, and Enjoy!