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1
Position rack in center of oven and preheat oven to 350 degrees F.
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2
Wrap outside of 9-inch diameter springform pan with 3-inch-high sides with heavy-duty foil.
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3
Combine flour, pecans, butter, sugar, brown sugar and vanilla in large bowl.
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4
Mix well.
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5
Press mixture onto bottom of prepared pan.
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6
Using electric mixer, beat cream cheese in large bowl until smooth.
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7
Gradually beat in sugar.
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8
Beat in cornstarch.
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9
Add eggs, one at a time, beating until just blended after each addition.
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10
Add pureed banana,sour cream, lemon juice, vanilla, cinnamon and salt.
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11
Beat just until combined.
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12
Transfer filling to crust-lined pan.
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13
Place pan in large roasting pan.
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14
Add enough hot water to roasting pan to come one inch up sides of springform pan.
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15
Bake until center of cake is just set, about 1 hour 15 minutes.
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16
Remove cake from oven.
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17
Maintain oven temperature.
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18
Meanwhile, prepare topping.
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19
Mix together sour cream, sugar and vanilla in small bowl until well blended.
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20
Spread topping over cheesecake.
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21
Bake until topping is set, about 10 minutes.
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22
Turn off oven.
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23
Let cake stand in oven until cooled to room temperature, about 2 hours.
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24
Refrigerate cake until well chilled.
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25
Cover and refrigerate overnight.
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26
Cutaround cake to loosen; remove pan sides.
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27
Transfer cake to platter.
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28
Warm caramel sauce in small saucepan over low heat, stirring often.
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29
Mix in rum.
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30
Drizzle some sauce decoratively over cake.
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31
Arrange bananas atop cake.
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32
Cut cake into wedges and serve with sauce.
