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1
Lightly grease a 7-inch springform pan. Line the bottom and sides with parchment paper.
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2
To prepare crust, mix Oreo cookies crumbs and melted butter in a small bowl, until a moist yet crumbly mixture forms. Firmly press the mixture into the bottom of the pan.
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3
To prepare ganache, place chocolate, heavy cream and corn syrup in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes. Remove from heat and let cool slightly.
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4
To prepare whipped cream, combine the whipping cream and powdered sugar in the bowl of a standing mixer. Using the whisk attachment, whip on medium-high speed until the cream holds firm peaks. Keep it chill in the refrigerator.
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5
To assemble, place banana slices on the crust.
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6
Use an offset spatula to spread the strawberry ice cream on top of the banana slices.
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7
Pour half of the ganache over the strawberry ice cream. Place the pan in the freezer for 15 minutes.
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8
Top with vanilla ice cream.
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9
Followed by half of the whipped cream.
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10
Cover the cake with plastic wrap. Return it to the freezer and freeze overnight.
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11
To release the cake from the pan, invert the cake onto a plate and wrap a hot kitchen towel around the cake pan for 20 seconds. Loosen the ring of the springform pan. Remove the parchment papers. Top with a serving plate and turn the cake right side up.
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12
Pour the remaining ganache over the cake. Use a spatula to quickly push the ganache over the edges of the cake and let it drip down to create the drip effect.
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13
Using a large star tip to pipe a decorative border with the reserved whipped cream along the top edge of the cake. Place cherries on top and garnish with sprinkles.
