1. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
2. In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar. Stir until crumbs are evenly coated.
3. Press the crumb mixture firmly into the bottom of the springform pan. Use the back of a spoon or a measuring cup to pack it down evenly. Place in the fridge while you prepare the filling.
4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy—about 3-4 minutes. This step is key to avoiding lumps and getting that silky texture.
5. Add 1 cup sugar and continue beating until fully combined and fluffy.
6. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
7. Mix in vanilla extract, mashed bananas, sour cream, and cinnamon (if using). Beat just until everything is combined—overmixing can cause cracks during baking.
8. Fold in the chopped toasted nuts gently with a spatula, reserving a few for garnish.
9. Pour the batter over the chilled crust in the springform pan. Smooth the top with a spatula.
10. Bake for 55-65 minutes until the cheesecake is mostly set but still slightly jiggly in the center. A little wobble is perfect! Overbaking dries it out, so keep an eye on it.
11. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually—this helps prevent cracks.
12. Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
13. Before serving, drizzle caramel sauce generously over the top and sprinkle with the reserved nuts.

Pro tip: When my kids were little, I learned that prepping the crust and batter while they played or napped made the process less hectic. Plus, letting the cheesecake chill overnight makes it taste even better the next day—like most good things in life!