Let’s build this amazing half-and-half dessert bar:

1. Prepare Oven and Crust:

• Preheat your oven to 350°F (175°C).
• Line a 9×13-inch baking pan with foil or parchment paper, leaving an overhang on the long sides to act as a sling for easy removal later. Lightly grease the lining.
• In a medium bowl, combine the crushed vanilla wafers (or graham crackers), melted butter, and ¼ cup sugar. Mix until crumbs are evenly moistened.
• Press the mixture firmly and evenly into the bottom of the prepared pan.
• Bake the crust for 10 minutes. Remove from oven and let cool on a wire rack while you prepare the filling. Keep the oven on.

2. Make the Cheesecake Base:

• In a large mixing bowl, beat the softened cream cheese and ¾ cup granulated sugar together with an electric mixer (medium speed) until completely smooth and fluffy, scraping down the sides as needed.
• Add the room temperature eggs one at a time, beating well on low speed just until combined after each addition. Don’t overbeat once eggs are added.
• Stir in the vanilla extract and room temperature sour cream until fully combined and the mixture is smooth.

3. Bake the Cheesecake:

• Pour the cheesecake batter evenly over the cooled crust in the pan. Spread smoothly with a spatula.
• Bake for 35–40 minutes, or until the edges are set and the center is almost set (it should still have a slight wobble).
• Turn off the oven, crack the oven door open slightly, and let the cheesecake cool slowly in the cooling oven for about 1 hour. This helps prevent cracking.
• Remove from oven and let cool completely at room temperature.

4. Chill Cheesecake Base:

• Once completely cool, cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until completely chilled and firm. This step is crucial for clean slicing and for the toppings to sit nicely.

5. Prepare Strawberry Crunch Crumble:

• In a small bowl, mix the crushed golden Oreos with 2 tbsp melted butter until combined and crumbly. Set aside.

6. Assemble the Strawberry Crunch Side:

• Visually divide the chilled cheesecake base in half lengthwise down the middle.
• On one half, evenly spread the ½ cup of chopped fresh strawberries.
• Drizzle the ½ cup of strawberry glaze or preserves generously over the strawberries on that half.
• Sprinkle the prepared golden Oreo crumble evenly over the glaze/strawberries on that same half.

7. Assemble the Banana Pudding Side:

• On the other half of the chilled cheesecake base, spread a generous layer of prepared banana pudding (homemade or from a mix).
• Arrange banana slices (tossed in lemon juice to prevent browning) evenly over the pudding layer.
• Top the banana/pudding layer with whipped cream (homemade or Cool Whip), spreading it gently.

8. Add Final Garnishes:

• Garnish the strawberry side further with fresh strawberry slices or an extra drizzle of glaze/syrup if desired.
• Garnish the banana side with more banana slices, a sprinkle of crushed vanilla wafers, or a light dusting of cinnamon.

9. Chill Briefly & Serve:

• Chill the fully assembled dessert bar for about 15-30 minutes to allow toppings to set slightly.
• Use the parchment/foil overhang to lift the entire bar out of the pan onto a cutting board. Slice into squares or bars using a sharp knife (dip in hot water and wipe clean between cuts for neatest results). Serve chilled.

Careful layering and thorough chilling are key