✓ Preheat oven to 350°F (175°C) and center the rack

✓ Mix graham cracker crumbs, sugar, and melted butter until sandy, then press into a 9‑inch springform pan and chill

✓ Beat cream cheese until smooth, add granulated sugar and beat until light, then mix in vanilla extract and sour cream

✓ Whisk cornstarch with a bit of batter, fold back in, then add eggs one at a time, beating on low

✓ Pour batter over crust, bake 45‑50 minutes until edges set and center jiggles slightly, then cool in oven with door ajar for 1 hour

✓ Refrigerate cheesecake for at least 4 hours

✓ Melt butter in skillet over medium heat, add brown sugar and stir until amber, then add banana slices and cook until softened

✓ If using, add dark rum and flambé until flame subsides, stir in cinnamon, then pour sauce over chilled cheesecake

✓ Release springform, slice with hot wet knife, and serve or refrigerate up to 3 days