Caramelized Banana Cheesecake Recipe

Preheat oven to 325 degrees F. Place pecans on baking sheet; toast in oven about 8 minutes. Check frequently to avoid burning; set aside. Leave oven on.

Melt 1 Tbsp of the butter in non-stick skillet over medium heat. Stir in brown sugar; cook, stirring frequently, until melted, about 6 minutes. Add 2 sliced bananas; cook until bananas are caramelized and soft enough to mash with back of spoon. Remove from heat; set aside. Stir in rum, (if using). Combine cream cheese and 1 cup of sugar in large bowl of electric mixer. Beat until completely blended. Add sour cream, eggs, vanilla and heavy cream, add caramelized banana mixture; beat until incorporated. Put remaining tablespoon of butter, remaining 1/2 cup sugar and toasted pecans in food processor fitted with metal blade. Process until finely ground; press on bottom of ungreased 8-inch springform pan.

Pack down firmly using palm of hand. Pour filling mixture over crust. Place pan inside larger pan and put on oven rack. Add water to depth of 2 inches. Bake until firm to touch, about 1-1/2 hours. Remove from oven; let sit on wire rack 1 hour. Refrigerate, covered, at least 3 hours or overnight before serving.