1. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.

2. Mix graham cracker crumbs, sugar, and melted butter until combined.

3. Press mixture into the bottom and slightly up the sides of the pan.

4. Wrap the pan in foil and place it in a roasting pan.

5. Preheat oven to 325°F (165°C) and heat water for a water bath.

6. Beat cream cheese and sugar until smooth and creamy.

7. Add sour cream, heavy cream, vanilla, flour, and salt; mix until smooth.

8. Mash bananas with lemon juice and mix into the batter.

9. Add eggs one at a time on low speed, mixing just until incorporated.

10. Pour batter over crust and smooth the top.

11. Place roasting pan in oven and add hot water halfway up the pan.

12. Bake for 55–65 minutes until edges are set and center slightly jiggles.

13. Turn off oven, crack door, and cool cheesecake inside for 45–60 minutes.

14. Remove from water bath, loosen edges, and cool to room temperature.

15. Refrigerate for at least 4 hours or overnight until set.

16. Whip heavy cream with powdered sugar and vanilla to soft peaks.

17. Top cheesecake with whipped cream, sliced bananas, and caramel sauce.

18. Sprinkle with crumbs, slice, and serve.