In a medium bowl, combine the crust ingredients. Press this mixture into the bottom of your springform pan (either a 9 inch or 4 individual 4½ inch pans), using a glass to press down firmly. Set aside
FILLING
In a large bowl, use an electric mixer to combine the filling ingredients; beat for 3 minutes, or until smooth.
Scrape the filling evenly into the 4 springform pans, or scrape all of the filling into one 9 inch springform pan.
Chill in the refrigerator for 4 hours or up to two days.
TOPPING
Add 4 tablespoons of butter to a large skillet and heat over medium heat. Once the butter is melted, stir in the brown sugar. Carefully pour in the rum and cook for 3 to 4 minutes while stirring.
Add in the sliced bananas and cook for 5 minutes, flipping the bananas over halfway through.
Remove the cheesecake(s) from the springform pans by running a knife around the edges first and carefully loosening the spring on the pan.
Spoon the banana topping over the cheesecake and serve.
Notes
This can be made as one 9" cheesecake or 4 individual cheesecakes.