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1
Make the cheesecake Coat a 2 1/2-quart glass bowl with nonstick spray and line with plastic wrap, allowing 6 inches of overhang all around.
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2
In a medium bowl, whisk 1/2 cup of the sugar with the gelatin.
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3
Stir in the hot water and let stand for 3 minutes, then whisk to dissolve the sugar and gelatin.
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4
In a stand mixer fitted with the paddle, beat the ricotta with the cream cheese at medium speed until smooth.
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5
With the machine on, gradually beat in the gelatin mixture, then beat in the lemon zest, lemon juice and vanilla.
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6
Scrape the cheesecake mixture into the prepared bowl and cover with the overhanging plastic.
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7
Refrigerate until nearly set, about 1 hour.
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8
Meanwhile, in a food processor, pulse the graham crackers with the cinnamon until fine crumbs form.
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9
Transfer to a heatproof medium bowl.
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10
In a medium saucepan, combine the remaining 1 cup of sugar with 1/2 cup of water and cook over moderate heat until it reaches 330 on a candy thermometer, 5 to 7 minutes.
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11
Remove from the heat and whisk in the butter.
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12
Immediately pour over the graham cracker crumbs and stir quickly until evenly moistened; clumps will form.
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13
Uncover the cheesecake and sprinkle the graham cracker mixture evenly on top, packing it gently onto the surface of the cake.
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14
Cover and refrigerate until the cake is completely set, at least 2 hours or overnight.
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15
Make the bananas Foster In a large saucepan, melt the butter with the sugar.
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16
Cook over moderate heat, swirling the pan, until a very light caramel forms, 5 to 7 minutes.
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17
Stir in the cinnamon, allspice and salt and cook, swirling, for 30 seconds.
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18
Add the amaretto and rum and, very carefully, using a long-handled match, ignite the alcohol.
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19
When the flame subsides, stir in the bananas.
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20
Let cool.
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21
Unwrap the cake and carefully invert onto a rimmed serving plate.
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22
Spoon the bananas Foster over the top and serve right away.
