In a medium bowl, combine graham cracker crumbs and melted unsalted butter until thoroughly mixed. Press this mixture evenly into the bottom of a 9-inch springform pan.

Preheat your oven to 325°F (163°C).

In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy, about 2-3 minutes. Gradually add the eggs, mixing in one at a time.

Mash in the ripe bananas, beating until fully blended and fragrant.

If using dark rum, stir it into the cheesecake mixture. In a separate bowl, whip the heavy whipping cream until soft peaks form, then gently fold it into the banana mixture.

Pour the creamy banana filling over the prepared crust, smoothing it into an even layer with a spatula. Bake for 50-60 minutes, or until the edges are set and the center has a slight jiggle.

Turn off the oven and leave the cheesecake inside for another hour to cool down. Afterward, let it cool completely at room temperature before refrigerating for at least 4 hours.

Carefully remove the sides of the springform pan. Top with whipped cream, sliced bananas, and a sprinkle of cinnamon or caramel sauce.