Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).

2. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. The mixture should resemble wet sand.

3. Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring it’s evenly distributed.

4. Bake for 8–10 minutes, then let it cool while preparing the filling.

Step 2: Make the Filling

1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.

2. Add the mashed bananas, sour cream, vanilla extract, and lemon juice. Mix until fully incorporated.

3. Beat in the eggs one at a time on low speed. Avoid overmixing to prevent air bubbles that can cause cracks.

Step 3: Assemble and Bake

1. Pour the banana filling over the cooled crust, smoothing the top with a spatula.

2. Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish and fill the dish with 1 inch of hot water to create a water bath.

3. Bake at 325°F (160°C) for 50–60 minutes, or until the edges are set and the center jiggles slightly.

Step 4: Cool and Chill

1. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.

2. Remove the cheesecake from the water bath, let it cool to room temperature, and then refrigerate for at least 6–8 hours or overnight.

Step 5: Add Toppings and Serve

1. Before serving, top with sliced bananas, caramel sauce, or whipped cream for extra flair.

2. Slice and enjoy your creamy, luscious banana cheesecake!