Preparation Steps

• Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
• In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until well combined. Press the mixture evenly into the bottom of the prepared springform pan.
• Bake the crust for 8-10 minutes, then remove from oven and let it cool slightly.
• In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the sour cream, mashed bananas, and vanilla extract until just combined.
• Pour the filling over the cooled crust. Bake for 55-65 minutes, or until the center is almost set but still slightly jiggly.
• Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
• Remove the cheesecake from the oven and let it cool completely on a wire rack. Then, cover and refrigerate for at least 4 hours, or preferably overnight.
• While the cheesecake is chilling, prepare the topping. In a large bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
• Once the cheesecake is chilled, carefully remove the sides of the springform pan. Spread the whipped cream evenly over the top of the cheesecake and arrange the sliced bananas on top.
• Slice and serve.