For The Crust:
200 g graham cracker crumbs
75 g unsalted butter
2 tsp ground cinnamon
For The Cheesecake Filling:
500 g cream cheese
150 g granulated sugar
2 eggs
120 ml sour cream
2 tsp vanilla extract
3 ripe bananas, sliced
50 g unsalted butter
100 g brown sugar
50 ml dark rum
1 tsp ground cinnamon
Combine the cinnamon, butter, and crumbs. Bake for 10 minutes at 180°C (350°F) after pressing into a springform pan.
Add eggs, sour cream, and vanilla after smoothing out the cream cheese and sugar. Cover with the crust and bake for 50–60 minutes at 160°C (325°F) in a water bath.
In a skillet, melt butter, add brown sugar, and simmer until bubbling. Add the rum, bananas, and cinnamon; simmer or flambé until syrupy.
Just before serving, spoon the heated topping over the chilled cheesecake.