Preheat your oven to 175°C. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the base of a 23-centimetre springform pan. Bake for 8 minutes, then allow it to cool completely.

Reduce the oven temperature to 163°C. In your mixer, beat the cream cheese until smooth. Gradually incorporate the granulated sugar, then add the eggs one at a time, blending well. Add the sour cream and vanilla extract, mixing just until combined.

Pour the creamy filling over the cooled crust. Bake for 55 to 65 minutes until the edges are set but the center remains slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Chill the cooled cheesecake in the refrigerator for a minimum of 4 hours or overnight until thoroughly set.

Melt butter in a skillet over medium heat. Stir in the brown sugar until it dissolves. Add the banana slices and cook until golden and sticky, then set aside to cool slightly.

In a small saucepan, melt butter and brown sugar together. Stir in the dark rum and simmer for 2 to 3 minutes. To thicken the sauce, mix in the cornstarch slurry and cook until your desired consistency is achieved. Remove from heat.

Arrange the caramelized bananas atop the chilled cheesecake. Drizzle generously with the warm rum glaze. Slice and serve, offering extra glaze on the side if desired.