1. Prepare the Crust:

1. Preheat oven to 325°F (163°C).
2. Mix graham cracker crumbs, sugar, and melted butter until combined.
3. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.

2. Make the Cheesecake Filling:

1. In a large bowl, beat cream cheese and sugar until smooth.
2. Add eggs, one at a time, mixing after each.
3. Mix in sour cream, flour, vanilla extract, and cinnamon until well combined.
4. Pour batter over the crust and smooth the top.

3. Bake the Cheesecake:

1. Wrap the springform pan with foil and place in a water bath (a larger pan filled with hot water).
2. Bake for 55-65 minutes, until the center is set but slightly jiggly.
3. Turn off the oven, crack the door slightly, and let cheesecake cool inside for 1 hour.
4. Refrigerate for at least 4 hours (preferably overnight).

4. Make the Bananas Foster Topping:

1. In a skillet, melt butter over medium heat.
2. Stir in brown sugar and cinnamon, cooking until bubbling.
3. Add rum and cook for 1 minute until slightly thickened.
4. Stir in sliced bananas and cook for 2 minutes. Remove from heat.

5. Make the Salted Caramel:

1. In a saucepan, heat sugar over medium heat until melted and amber-colored.
2. Stir in butter and whisk until combined.
3. Slowly add heavy cream, whisking continuously.
4. Remove from heat and stir in sea salt.

6. Assemble & Serve:

1. Spoon Bananas Foster topping over the chilled cheesecake.
2. Drizzle with salted caramel before serving.
3. Enjoy this luxurious, flavorful cheesecake!