01 -
Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan. Bake for 8 minutes. Set aside to cool.
02 -
Lower oven to 325°F (163°C). Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in sour cream and vanilla until just combined.
03 -
Pour filling over crust. Bake for 55-65 minutes until edges are set and center jiggles slightly. Turn off oven, crack the door, and let it sit for 1 hour.
04 -
Chill cheesecake in the fridge for at least 4 hours or overnight.
05 -
Melt butter in a skillet over medium heat. Add brown sugar and stir until melted. Add bananas and cook until golden and sticky. Set aside.
06 -
Melt butter and brown sugar in a saucepan. Add rum and simmer for 2-3 minutes. Add cornstarch slurry if thicker glaze is desired. Remove from heat.
07 -
Arrange caramelized bananas on top of the chilled cheesecake. Drizzle with warm rum glaze. Slice and serve with extra glaze if desired.