Preparation Steps

• Preheat oven to 325°F. Grease a 9 inch springform pan. Place a rimmed pan with hot water on the lower rack to create a steamy oven.
• Make crust: Stir graham cracker crumbs, 0.25 cup sugar, and 0.5 cup melted butter until evenly moistened. Press firmly into the bottom of the springform pan. Bake 8 minutes, then cool while you prepare the filling.
• Caramelize bananas: In a skillet over medium heat, melt 2 tablespoons butter. Stir in 0.5 cup brown sugar until bubbling. Add sliced bananas, cinnamon, and lemon juice. Cook 2 to 3 minutes until glossy and just tender. Off heat, stir in heavy cream. Transfer to a plate to cool. Reserve one third for topping.
• Beat filling: In a large bowl, beat cream cheese with 0.75 cup sugar and salt on medium speed until smooth and fluffy, about 2 minutes. Mix in sour cream, vanilla, and cornstarch just until combined.
• Add eggs: Beat in eggs one at a time on low speed, scraping bowl as needed. Do not overmix.
• Fold in bananas: Roughly chop two thirds of the caramelized bananas and gently fold into the batter.
• Assemble: Pour batter over the cooled crust. Spoon some caramel sauce from the skillet over the top and swirl lightly with a knife.
• Bake 45 to 55 minutes until edges are set and the center jiggles slightly when nudged. If browning too quickly, tent loosely with foil.
• Cool gradually: Turn off oven, crack the door, and let cheesecake rest 30 minutes. Remove to a rack and cool to room temperature, then chill at least 4 hours or overnight.
• Finish and serve: Top with reserved caramelized bananas and any extra sauce. Add whipped cream if desired. Slice with a warm knife for clean cuts.