1. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.

2. Mix graham cracker crumbs, sugar, and melted butter until combined.

3. Press mixture into the bottom and slightly up the sides of the pan.

4. Wrap the outside of the pan with foil and place in a roasting pan.

5. Preheat oven to 325°F (165°C) and heat water for a water bath.

6. Beat cream cheese and sugar until smooth and creamy.

7. Add sour cream, heavy cream, vanilla, flour, and salt; mix until smooth.

8. Mash bananas with lemon juice and stir into the batter.

9. Add eggs one at a time on low speed, mixing just until incorporated.

10. Pour batter over crust and smooth the top.

11. Place roasting pan in oven and add hot water halfway up the pan.

12. Bake for 55–65 minutes until edges are set and center slightly jiggles.

13. Turn off oven, crack door, and cool cheesecake inside for 45–60 minutes.

14. Remove from water bath, run a knife around edges, and cool completely.

15. Refrigerate for at least 4 hours or overnight until set.

16. Whip heavy cream with powdered sugar and vanilla until soft peaks form.

17. Spread or pipe whipped cream over cheesecake.

18. Top with sliced bananas and drizzle with caramel sauce.

19. Sprinkle with crushed crumbs, slice, and serve.