Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C).

2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.

3. Press about 1-2 tablespoons of the crust mixture into the bottom of each muffin liner in a cupcake pan.

4. Bake for 5 minutes, then remove and set aside to cool.

Step 2: Make the Cheesecake Batter

1. In a large bowl, beat the cream cheese until smooth.

2. Add in sugar and beat again until fluffy.

3. Mix in mashed bananas, eggs, sour cream, vanilla, flour, and cinnamon.

4. Beat on low until just combined and creamy.

Step 3: Assemble and Bake

1. Pour the filling over the crusts, filling each cup about ¾ full.

2. Tap the pan to remove air bubbles.

3. Bake for 20–22 minutes, or until the centers are set but slightly jiggly.

4. Do not overbake—they’ll firm up as they cool.

Step 4: Cool and Chill

1. Let the cheesecakes cool in the pan for 30 minutes.

2. Transfer to the refrigerator and chill for at least 3 hours (overnight is best).

Step 5: Decorate with Banana and Sauce

1. Just before serving, top each cheesecake with fresh banana slices.

2. Drizzle with caramel or white chocolate sauce.

3. Add whipped cream and garnish with crushed nuts or cookies if desired.