1. Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.

2. Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press firmly into the bottom of the pan. Bake for 8 minutes, then cool.

3. In a large mixing bowl, beat cream cheese, granulated sugar, and brown sugar until smooth and creamy.

4. Add mashed bananas, sour cream, vanilla, and rum; mix until well combined.

5. Beat in eggs one at a time, just until incorporated.

6. Pour batter over the cooled crust and smooth the top.

7. Place pan in a larger baking dish and add hot water halfway up the sides (for a water bath).

8. Bake for 60–70 minutes, until the center is just set but still slightly jiggly.

9. Turn off the oven, crack the door open, and let cool inside for 1 hour. Chill for at least 4 hours or overnight.

10. For the caramelized bananas, melt butter and brown sugar in a skillet over medium heat. Add banana slices and cook 1–2 minutes per side. Add rum and cook 1 minute longer, then remove from heat.

11. For the glaze, stir caramel sauce, rum, and cream together until smooth. Warm gently if needed.

12. Top chilled cheesecake with caramelized bananas and drizzle with rum glaze before serving.