for filling:
3 8-ounce packages of cream cheese - softened
1 ½ cups sugar
2 teaspoons cinnamon
5 eggs
½ cup sour cream
1 ½ cup mashed ripe bananas
2 teaspoons vanilla extract
3 tablespoons all purpose flour

for crust:
1 ½ cups vanilla wafer cookie crumbs
1 stick unsalted butter – melted
½ teaspoon cinnamon
1/8 teaspoon nutmeg

for sauce:
¼ cup dark rum
1 cup water
½ cup dark brown sugar

Preheat oven to 375 degrees.

In a bowl mix together cookie crumbs, cinnamon and nutmeg. Add melted butter to cookie crumbs and mix until all crumbs are coated.

Press crumb mixture into the bottom of a 9-inch springform pan. Set aside.

In a large bowl combine cream cheese, sugar, flour, vanilla extract, cinnamon and eggs with an electric hand mixer on low at first then increasing to medium. Mix ingredients until smooth.

Add banana and sour cream and mix on low until incorporated. Pour batter into prepared pan. Place springform pan on top of cookie sheet and place in pre-heated oven. Bake for 1 hour and 15 minutes.

Cool cheesecake on wire rack for 30 minutes. Loosen springform pan and cool for additional 30 minutes. Refrigerate at least 6 hours before serving.

In a small saucepan bring rum to a boil. Add water and brown sugar, stirring until sugar dissolves. Simmer on low until sauce thickens to a syrup consistency. Drizzle on cheesecake slices.