1. Preheat the oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper, lightly grease the sides, and wrap the outside of the pan with two layers of heavy-duty foil to protect it from the water bath.

2. In a medium bowl, combine the graham cracker crumbs, 1/3 cup packed light brown sugar, and 1/2 cup melted unsalted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan, then bake for 8–10 minutes until lightly fragrant. Set aside to cool slightly.

3. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until very smooth and free of lumps, scraping down the sides of the bowl as needed.

4. Add the sour cream and 2 teaspoons vanilla extract to the cream cheese mixture and mix until fully combined and silky.

5. In a separate bowl, mash the ripe bananas until mostly smooth, then stir in the ground cinnamon and 1/4 teaspoon salt. Add this banana mixture to the cream cheese base and mix just until incorporated.

6. Add the eggs one at a time, mixing on low speed after each addition just until combined. Avoid overbeating so you do not incorporate too much air into the batter.

7. Pour the banana cheesecake batter over the pre-baked crust and smooth the top with a spatula. Place the foil-wrapped springform pan into a large roasting pan.

8. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan, creating a water bath, then carefully transfer the pan to the oven.

9. Bake the cheesecake for 55–65 minutes, or until the edges are set and the center still has a slight wobble when you gently jiggle the pan.

10. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 45–60 minutes. Remove from the water bath, unwrap the foil, and run a thin knife around the edge to loosen it from the pan.

11. Allow the cheesecake to cool completely at room temperature, then cover and refrigerate for at least 4 hours or overnight until fully chilled and set.

12. To make the caramel nut topping, add 1/2 cup unsalted butter and 1 cup packed light brown sugar to a small saucepan over medium heat. Cook, stirring, until the mixture is smooth and bubbling.

13. Slowly whisk in the heavy cream and 1/4 teaspoon salt, then simmer for 2–3 minutes until slightly thickened. Remove from the heat and stir in 1 teaspoon vanilla extract.

14. Fold the chopped toasted pecans or walnuts into the warm caramel and let the mixture cool for several minutes until it is warm but not scorching hot.

15. Release the chilled cheesecake from the springform pan and transfer it to a serving platter. Spoon the warm caramel nut topping over the top, allowing some to drip down the sides.

16. Garnish with extra caramel sauce, fresh banana slices, and whipped cream if desired. Slice with a sharp knife, wiping the blade between cuts, and serve chilled.