Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.

In a small bowl, mix the crust ingredients until well combined. Press the mixture firmly into the bottom and up the sides of the prepared springform pan.

Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.

Wrap the outside of the springform pan with aluminum foil to prevent water from leaking in during the water bath. Refer to my tutorial on preventing water bath leaks for tips. Set the prepared pan aside.

Lower the oven temperature to 300°F (148°C).

In a large mixing bowl, beat the cream cheese, brown sugar, and flour on low speed until smooth and fully combined. Use low speed to minimize air bubbles in the batter, which can cause cracks. Scrape down the sides of the bowl as needed.

Add the mashed bananas, cinnamon, nutmeg, and dark rum to the mixture. Blend on low speed until everything is well incorporated.

Add the eggs one at a time, mixing slowly and scraping the bowl after each addition.

Pour the cheesecake batter into the prepared crust.

Place the springform pan inside a larger pan. Pour warm water into the larger pan until it reaches about halfway up the sides of the springform pan, ensuring the water does not rise above the foil. Bake for 1 hour.

Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Do not open the oven door during this time to maintain consistent heat.

After 30 minutes, crack the oven door and let the cheesecake cool for another 30 minutes to prevent cracking.

Remove the cheesecake from the oven and let it sit at room temperature for 15 minutes.

Take the cheesecake out of the water bath, remove the foil, and refrigerate it for 6-7 hours, or until completely cooled and firm.

Once the cheesecake is chilled, prepare the bananas foster topping. Melt the butter in a large skillet over medium-high heat.

Stir in the brown sugar, nutmeg, cinnamon, and heavy cream, cooking until the sugar dissolves.

Add the rum to the pan, then carefully ignite it with a lighter. Be cautious, as the flames can rise high. Allow the flames to subside naturally, swirling the pan occasionally to distribute the rum evenly. The flames should burn out within a minute or two.

Stir in the banana slices and cook for another 1-2 minutes until the sauce thickens. Remove the pan from heat and let the topping cool to thicken further.

While the bananas foster cools, release the cheesecake from the springform pan and transfer it to a serving plate.

To make the whipped cream, combine the heavy whipping cream, powdered sugar, and cinnamon in a mixing bowl. Whip the mixture until stiff peaks form.

Pipe a decorative swirl of whipped cream around the outer edge of the cheesecake.

Spoon the cooled bananas foster onto the center of the cheesecake, within the whipped cream border. Drizzle the sauce over the bananas and allow it to cascade down the sides of the cheesecake.

Store the cheesecake in the refrigerator until ready to serve. For best results, enjoy it within 2-3 days, as the bananas on top may spoil.