Preheat the oven to 325°F.

In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until well combined.

Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar and vanilla extract until smooth and creamy.

Add the eggs one at a time, mixing well after each addition. Pour the cream cheese mixture over the cooled crust.

In a skillet, combine sliced bananas, lemon juice, heavy cream, brown sugar, and cinnamon. Cook over medium heat for about 5 minutes, stirring gently until the bananas are caramelized and the mixture is bubbly.

Spoon the caramelized banana mixture over the cheesecake batter.

Bake the cheesecake for 50-60 minutes or until the edges are set but the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside for an additional hour.

Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.