Instructions

1. Preheat oven to 400°.
2. Place unpeeled bananas in a 8-inch baking dish.
3. Bake 10 to 12 minutes or until black.
4. Cool to room temperature; reduce oven to 325°.
5. Wrap a 9-inch springform pan with a double layer of heavy duty foil (about 18-inch square).

For the Crust:

1. Add cookies and pecans to a food processor; process until the cookies are crumbs.
2. In a small bowl combine the cookie crumbs and butter.
3. Press into the bottom and up the sides of the springform pan 1-inch.
4. Bake 10 minutes; cool on wire rack.

For the Cheesecake Filling:

1. In a large mixing bowl, beat the cream cheese sugar and brown sugar until smooth.
2. Beat in vanilla and rum.
3. Add eggs one at a time until completely incorporated.
4. Blend until light a creamy.
5. Remove 1/2 cup of cream cheese filling to a small bowl.
6. Pour remaining filling into crust.

For the Banana Filling:

1. Peel bananas and place into a food processor; process until smooth.
2. Add the reserved cream cheese mixture, brown sugar, pecans and cinnamon.
3. Give it a couple of zaps in the processor to combine.
4. Pour over the plain cream cheese filling.
5. Cut through cream cheese mixture with a spatula and swirl.
6. Place spring form pan in large baking pan with sides.
7. Put in the oven; add 1-inch hot water to the larger pan.
8. Bake 45 to 55 minutes or until center is just set and top appears dull.
9. Carefully remove pan from water (I left the larger pan in the oven and lifted the pan out of the water).
10. Remove the foil; cool 1 hour on a wire rack.
11. Cover and refrigerate overnight.

For the Pecan Whipped Cream:

1. In a large cold mixing bowl add the heavy cream, sugar, vanilla and pecan flavor.
2. Mix with a whisk attachment until whip cream is stiff.
3. Spoon into a piping bag fitted with a large round piping tip; start from the outside, pipe around the outside top of the cheesecake and work your way to the center in a spiral pattern.
4. If desired add a sprinkle of cinnamon and pecans.