Preheat your oven to 350°F (180°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides.

Pulse graham crackers until fine crumbs, combine with brown sugar, cinnamon, and melted butter, then press into the bottom of the prepared pan. Bake for 7-8 minutes and cool.

Lower the oven temperature to 280°F (140°C). Beat cream cheese, brown sugar, cinnamon, nutmeg, sour cream, and vanilla in a bowl until creamy.

Mash ripe bananas and fold into the mixture, then add eggs one at a time, mixing on low speed.

Sift cornstarch into the batter and mix gently until smooth.

Pour batter over the baked crust and bake for about 1 hour until the edges are set and the center is slightly jiggly.

Turn off the oven, crack the door, and allow the cheesecake to cool in the oven for 1-2 hours before refrigerating for at least 5 hours or overnight.

For the topping, melt butter in a skillet, add brown sugar, cinnamon, and vanilla, then pour in heavy cream and add sliced bananas, simmering for 3-4 minutes.

Remove the cheesecake from the springform pan and top with the warm caramelized bananas before serving.