1. Preheat the oven to 325°F and lightly grease a 9 inch springform pan. Wrap the outside of the pan with foil to prepare for a water bath.

2. In a medium bowl combine the graham cracker crumbs and melted butter. Mix until the crumbs are fully coated.

3. Press the crumb mixture firmly into the bottom of the springform pan to create an even crust. Bake the crust for 10 minutes then remove and allow it to cool.

4. In a large mixing bowl beat the softened cream cheese until smooth and creamy. Add the sugar and continue mixing until well combined.

5. Mix in the mashed bananas, eggs, vanilla extract, flour, and heavy cream. Beat on low speed until the batter is smooth and fully incorporated.

6. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.

7. Place the springform pan inside a larger roasting pan and fill the outer pan with hot water halfway up the sides of the cheesecake pan.

8. Bake for 55 to 65 minutes until the edges are set and the center slightly jiggles.

9. Turn off the oven and allow the cheesecake to cool slowly with the oven door slightly open for about 1 hour.

10. Refrigerate the cheesecake for at least 4 hours or overnight until fully chilled.

11. Before serving drizzle caramel sauce over the top and sprinkle with toasted nuts.