Start by gathering all your ingredients together. It’s crucial that your cream cheese is softened to room temperature.

In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix well until crumbly and evenly coated.

Press the mixture firmly into the base of a springform pan and bake at 175°C for about 8 minutes. Allow to cool completely.

Reduce the oven temperature to 163°C. Beat cream cheese until smooth, then gradually add sugar.

Add eggs one at a time, mixing well after each addition.

Incorporate sour cream and vanilla extract, mixing gently until combined.

Pour cream cheese filling over the cooled crust and bake for 55 to 65 minutes until edges are set but center is slightly wobbly.

Let cool in the oven gradually for an hour, then refrigerate for at least 4 hours.

Melt butter in a skillet and stir in brown sugar until dissolved.

Add bananas and cook until golden and sticky, then set aside to cool slightly.

In a saucepan, melt butter with brown sugar, then stir in dark rum. Simmer for 2-3 minutes.

For a thicker glaze, prepare a cornstarch slurry and add it to the mixture until desired consistency.

Serve the cheesecake topped with caramelized bananas and drizzle with rum glaze.