Preheat oven to 350

Melt butter, brown sugar, and cinnamon in a cast iron skillet (4-5 minutes)

Add bananas and cook for 3-4 minutes. You don't have to worry about keeping them pretty because we are going to puree this

Add rum, light on fire if you are feeling daring and let it burn out. If you are feeling like a weenie like I sometimes do then just boil it for a couple of minutes. Set aside and let cool slightly. You don't want it hot, but if you let it get too cool it will thicken and become difficult to work with.

Puree in food processor until smooth.

Mix together graham crumbs and about 1/4 cup of the caramel sauce from the bananas until graham crumbs are moistened. Press into bottom and partially up sides of a spring form pan. Set aside

Add cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth (2-3 minutes)

Sift flour and sugar together and add slowly to cream cheese

add vanilla and the remaining banana caramel mixture (about 2 cups)

Add eggs one at a time until each one is incorporated

Wrap bottom and up sides of the spring form pan with 2 pieces of heavy duty foil and place into a heavy roasting pan with high sides

Microwave enough water to come up about halfway of the spring form pan

Pour cheesecake batter into the spring form pan

Add enough water to the roasting pan, careful not to splash into the spring form pan

Bake at 350 for 45 minutes

Reduce to 325 for another 60 minutes

Crack oven door and let cool slowly for another hour or so

Remove from oven and let cool completely

Refrigerate uncovered overnight

Serve with whipped cream