Lightly grease a 7-inch springform pan. Line the bottom and sides with parchment paper.
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.
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.
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.
To assemble, place banana slices on the crust.
Use an offset spatula to spread the strawberry ice cream on top of the banana slices.
Pour half of the ganache over the strawberry ice cream. Place the pan in the freezer for 15 minutes.
Top with vanilla ice cream.
Followed by half of the whipped cream.
Cover the cake with plastic wrap. Return it to the freezer and freeze overnight.
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.
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.
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.