Preheat your oven to 350°F (175°C). Crush the graham crackers and combine with melted butter and granulated sugar. Press into springform pan and bake for about 8 minutes. Allow to cool.

In a bowl, beat cream cheese until smooth. Gradually add sugar, then eggs one at a time. Fold in sour cream and vanilla extract. Pour filling over cooled crust and smooth the top.

Lower oven to 325°F (163°C) and bake cheesecake for 55 to 65 minutes until edges are set. Turn off oven and cool inside for an hour, then chill for at least 4 hours.

In a skillet, melt butter and brown sugar. Add sliced bananas and cook until golden brown, about 3 to 5 minutes. Remove from heat and set aside.

In a saucepan, combine brown sugar, butter, and dark rum over medium heat. Simmer until thickened, about 5 to 7 minutes. Remove and cool slightly before drizzling.

Remove the cheesecake from the pan and top with warm caramelized bananas. Drizzle with rum glaze and serve immediately.