1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. In a bowl, mix graham cracker crumbs, brown sugar, and melted butter. Press firmly into the bottom of the pan and bake for 10 minutes. Set aside to cool.

3. In a skillet, melt butter and brown sugar for the caramelized bananas. Add sliced bananas and cook 2–3 minutes per side until golden and caramelized. Let cool.

4. In a large mixing bowl, beat cream cheese and sugar until smooth. Add mashed bananas, sour cream, and vanilla; beat until well combined.

5. Add eggs one at a time, mixing on low speed until just blended.

6. Pour half of the cheesecake batter over the crust, layer with caramelized bananas, then pour in the remaining batter.

7. Bake for 55–65 minutes, or until center is nearly set.

8. Turn off the oven, crack the door, and let cheesecake cool for 1 hour. Remove and refrigerate for at least 4 hours or overnight.

9. For the rum glaze, melt butter and brown sugar in a saucepan over medium heat. Stir in rum and cook 1–2 minutes, then add cream and simmer until thickened.

10. Pour warm glaze over chilled cheesecake before serving.