1. Preheat your oven to 325°F (160°C). Butter a 9-inch springform pan or line it with parchment paper for easy release.
2. In a bowl, combine graham cracker crumbs and melted butter. Press this mixture firmly into the bottom of the pan to form the crust. Set aside.
3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy—this usually takes about 3-4 minutes. I find that patience here really pays off for a silky texture.
4. Add granulated sugar gradually and continue beating until the mixture is light and fluffy.
5. Incorporate the eggs one at a time, mixing well after each addition. This helps prevent cracks and keeps the filling smooth.
6. Mix in the mashed bananas, vanilla extract, sour cream, and heavy cream. The bananas should be ripe but not overly mushy—just like the ones my Nonna Rosa would pick fresh from her garden.
7. Pour half of the batter over the crust, then drizzle half of the caramel sauce evenly on top. Sprinkle half of the toasted nuts.
8. Pour the remaining batter over the nuts and caramel layer, smoothing the top with a spatula.
9. Drizzle the remaining caramel sauce on top and sprinkle the rest of the nuts for a beautiful finish.
10. Bake in the preheated oven for 60-70 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center—just like when I learned from my Le Cordon Bleu instructors in San Francisco, texture is everything.
11. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. This step helps prevent cracks and keeps the cheesecake creamy.
12. Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving. This chilling time allows all the flavors to meld beautifully.

“Baking with my daughters is one of my greatest joys—watching their eyes light up when the cheesecake comes out perfect makes every messy kitchen moment worth it.”