Caramel Banana Cheesecake

¾ cup toasted pecans
2 tablespoons butter
¼ cup packed light brown sugar
2 medium bananas, thinly sliced
2 teaspoons dark rum
2 (8 oz) cream cheese, softened
1½ cups sugar
3 large eggs, room temp, slightly beaten
1 tablespoon heavy cream
1 teaspoon vanilla extract

Preheat oven to 325º. Place pecans on baking sheet; toast in oven for 8 minutes. Check frequently to avoid burning; set aside. Melt 1 tablespoon of butter in non-stick skillet over medium heat. Stir in brown sugar; cook, stirring frequently, until melted, about 6 minutes. Add bananas; cook until bananas are caramelized and soft enough to mash with back of spoon. Remove from heat; set aside.

Stir in rum, combine cream cheese and 1 cup of sugar in large bowl of electric mixer. Beat until completely blended. Add sour cream, eggs, vanilla and heavy cream, add caramelized banana mixture; beat until incorporated. Combine tablespoon of butter, ½ cup sugar and pecans in food processor fitted with metal blade. Process until finely ground; press on bottom of ungreased 8" springform pan. Pack down firmly using palm of hand. Pour filling mixture over crust. Place pan inside larger pan and put on oven rack. Add water to depth of 2".

Bake until firm to touch, about 1½ hours. Remove from oven; let sit on wire rack 1 hour. Refrigerate, covered, at least 3 hours or overnight before serving.