Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.

In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.

Press the mixture firmly into the bottom of the pan. Bake for 10 minutes and let cool.

In a large bowl, beat cream cheese until smooth.

Add granulated sugar gradually, then mix in eggs one at a time.

Stir in vanilla extract and sour cream, ensuring a smooth consistency.

Pour the mixture over the cooled crust.

Wrap the springform pan twice with aluminum foil to prevent leaks.

Place the pan in a large roasting pan and pour hot water halfway up the sides.

Bake for 1 hour 15 minutes, or until the center is slightly jiggly.

Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.

Refrigerate for at least 4 hours (preferably overnight).

In a skillet, melt butter over medium heat. Add brown sugar and cinnamon; stir until dissolved.

Add banana slices and cook until soft.

Pour in rum and flambé (optional). Cook until the alcohol burns off. Let cool slightly.

Remove the cheesecake from the fridge and carefully remove the springform pan.

Pour the Bananas Foster topping over the cheesecake.

Whip heavy cream and powdered sugar until stiff peaks form, then pipe onto cheesecake.

Serve chilled and enjoy!