1. Make the Crust:

1. Preheat oven to 325°F (163°C).
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then remove from oven and let cool while preparing the filling.

2. Prepare the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth (about 2 minutes).
2. Add mashed bananas, banana extract, and vanilla extract. Mix until well combined.
3. Beat in eggs one at a time, mixing on low speed to avoid overbeating.
4. Fold in heavy cream (or sour cream) and cornstarch until just combined.

3. Bake the Cheesecake:

1. Wrap the bottom of the springform pan with foil and place it in a larger baking dish.
2. Pour the cheesecake batter over the cooled crust.
3. Add hot water to the larger pan (about 1 inch deep) to create a water bath.
4. Bake for 60–70 minutes or until the edges are set but the center is slightly jiggly.
5. Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes.
6. Remove from oven, cool at room temperature for another 1 hour, then refrigerate for at least 6 hours or overnight.

4. Make the Whipped Cream Topping:

1. In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
2. Spread or pipe whipped cream over the chilled cheesecake.
3. Garnish with fresh banana slices, caramel drizzle, and crushed cookies if desired.