Caramelized Banana Cheesecake

Directions

Preheat oven to 325℉ (160℃) degrees.

Place pecans on baking sheet; toast in oven about 8 minutes.

Check frequently to avoid burning; set aside.?

Leave oven on.

Melt 1 tablespoon 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 ½ 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 1½ hours.

Remove from oven; let sit on wire rack 1 hour.?

Refrigerate, covered, at least 3 hours or overnight before serving.