Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, combine 1½ cups of graham cracker crumbs with ¼ cup of granulated sugar and 6 tablespoons of melted unsalted butter. Mix until the crumbs are evenly moistened.
Step 2: Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan. You can use the bottom of a glass or a flat measuring cup to help compact it. Bake for 10-12 minutes, then remove from the oven and let cool completely on a wire rack. Reduce oven temperature to 325°F (160°C).
Step 3: In a large mixing bowl, using an electric mixer, beat four (8-ounce) blocks of room-temperature full-fat cream cheese on medium speed until smooth and creamy. Scrape down the sides of the bowl.
Step 4: Gradually add 1¼ cups of granulated sugar to the cream cheese, beating until well combined and fluffy.
Step 5: Beat in 2 large eggs, one at a time, mixing just until each is incorporated. Overmixing eggs can introduce too much air, which can cause cracks.
Step 6: Stir in 1 teaspoon of vanilla extract and ¼ cup of sour cream (also at room temperature) until just combined. The sour cream adds a subtle tang and extra creaminess.
Step 7: Pour the cheesecake filling over the cooled graham cracker crust in the springform pan.
Step 8: Prepare a water bath (bain-marie) for baking. Wrap the bottom and sides of your springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in. Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
Step 9: Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 60-70 minutes, or until the edges are set and the center still has a slight wobble when gently shaken.
Step 10: Turn off the oven, crack the door open slightly, and let the cheesecake cool in the water bath for 1 hour. This slow cooling helps prevent cracks.
Step 11: Remove the cheesecake from the water bath and the roasting pan. Carefully remove the foil. Let it cool completely on a wire rack at room temperature for another hour. Then, cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
Step 12: Once the cheesecake is fully chilled, carefully run a thin knife around the edge of the pan before releasing the springform sides.
Step 13: Slice 3-4 ripe bananas (as noted in the ingredient section) into even rounds. Arrange them in a single layer over the top of the cheesecake.
Step 14: Drizzle generously with ½ cup of caramel sauce or dulce de leche.
Step 15: Prepare the whipped cream topping: In a cold bowl with cold beaters, whip 1½ cups of heavy cream with 3 tablespoons of powdered sugar and ½ teaspoon of vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the caramel and bananas.
Step 16: For an extra touch, you can add a final drizzle of caramel, a sprinkle of toasted pecans, or a few extra banana slices on top. This banana caramel cream cheesecake recipe is best served chilled.