For The Crust:
150 g graham cracker crumbs
50 g unsalted butter
1 tsp cinnamon
For The Cheesecake Filling:
300 g cream cheese
100 g granulated sugar
1 egg
60 ml sour cream
1 tsp vanilla extract
2 ripe bananas
30 g unsalted butter
60 g brown sugar
30 ml dark rum
1/2 tsp cinnamon
Combine the cinnamon, butter, and crumbs. Chill for 10 minutes after pressing into the bottoms of a muffin tray that has been lined with cupcake liners.
Add the egg, sour cream, and vanilla after smoothing out the cream cheese and sugar. After spooning onto the crusts, bake for 18 to 20 minutes at 160°C (325°F). Let it cool fully.
Add bananas, cinnamon, and rum to melted butter, mix in brown sugar until bubbling, and heat until caramelized.
Before serving, spoon the topping over the small cheesecakes and, if you'd like, top with whipped cream.