In a bowl, mix the graham crackers, 1/4 cup brown sugar, and 1/4 cup melted unsalted butter. Press the mixture into the bottom and up the sides of a 9-inch baking pan.
In a separate bowl, whisk together cream cheese and 3/4 cup brown sugar until smooth. Beat in the egg yolk and 3 eggs one at a time. Add sour cream, cornstarch, salt, and vanilla extract. Mix well.
Pour the cream cheese mixture into the prepared crust-lined skillet.
Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly. Let the cheesecake cool completely.
Meanwhile, prepare the Banana Foster topping. In a large skillet, melt 1/2 cup unsalted butter over medium heat. Add sliced bananas and cook for 2-3 minutes until lightly browned.
Stir in the remaining brown sugar, cinnamon, lemon juice, dark rum, and rum extract. Cook until the sauce thickens, about 3-5 minutes. Remove from heat and let it cool.
Spoon the Banana Foster mixture over the cooled cheesecake.
In a separate bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Spoon the whipped cream over the Banana Foster mixture.
Crush the vanilla wafers into small crumbs and sprinkle them over the whipped cream.
Place the cheesecake in the refrigerator for at least two hours or until firm.
Serve with additional sliced bananas and walnuts if desired. Enjoy the delightful Bananas Foster Cheesecake! 🍌🍰
