In a small bowl, mix the softened butter, brown sugar, cinnamon, and flour using an electric mixer until fully combined. Set aside.

Preheat the oven to 350°F (175°C). Wrap a 9-inch springform pan with 4-10 sheets of aluminum foil to prevent water seepage, and line the bottom with parchment paper.

In a food processor, pulse graham crackers until finely ground. Add the melted butter and brown sugar, and pulse until fully mixed. Press the crumb mixture into the bottom and sides of the pan, about 1 inch. Use a ¼ measuring cup for even pressing. Bake the crust for 10 minutes, then allow it to cool.

In the bowl of a stand mixer, beat the cream cheese, brown sugar, white sugar, and cornstarch on medium speed for about 2 minutes until smooth and lump-free. Scrape the sides of the bowl and mix again.

Add the mashed bananas, brown butter, sour cream, cinnamon, vanilla, and rum extract to the mixture, then mix for another minute. Scrape the bowl again to ensure thorough mixing.

Boil water in a pot for the water bath. You will need enough water to reach 1.5 inches up the sides of the springform pan.

Add the eggs and egg yolks, one at a time, to the batter, mixing on medium speed after each addition. Once the last egg is incorporated, stop mixing. Avoid over-mixing the batter.

Pour ⅓ of the cheesecake batter into the prepared crust. Sprinkle ⅓ of the cinnamon filling on top. Pour another ⅓ of the batter over this, followed by another ⅓ of the cinnamon filling. Repeat once more and swirl the filling into the batter with a butter knife.

Place the cheesecake into a large roasting pan. Carefully pour hot water into the pan, making sure not to splash the cheesecake.

Bake the cheesecake at 350°F for 1 hour. After 1 hour, turn off the oven and leave the door cracked open with a wooden utensil. Let the cheesecake stay in the oven for another hour as it cools.

Remove the cheesecake from the oven. Run a butter knife around the edges of the pan to loosen the crust. Allow it to cool completely on a wire rack, then cover and refrigerate for 8 hours, or overnight.

For the bananas foster topping, melt the butter and brown sugar in a medium saucepan over medium heat. Let it simmer for 5 minutes.

Reduce the heat to medium-low, then stir in the cream. Let the mixture simmer for 1-2 minutes before adding the rum extract, vanilla, and a pinch of salt.

Stir in the sliced bananas and simmer for 6-8 minutes until they soften slightly and become slightly transparent. Be careful not to mash the bananas. Remove from heat and let the topping cool completely.

For the cream cheese frosting, beat the butter on high until pale and fluffy, about 5-10 minutes.

Add the cold cream cheese and mix on medium speed until combined. Gradually sift in the powdered sugar, mixing on low until fully incorporated, then mix on high for another 1-2 minutes until fluffy.

Transfer the frosting to a piping bag with a decorative tip (Wilton 1M works well).

To assemble, transfer the cheesecake to a serving plate. Pipe the frosting around the top edges of the cheesecake. Pour the bananas foster topping on top of the cheesecake between the frosting. Serve and enjoy!