Step 1: Prepare the Crust

• Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan.

• In a bowl, mix almond meal, sugar, and melted butter until evenly moistened.

• Press the mixture into the bottom of the pan to form a firm crust layer.

• Bake for 8–10 minutes, then let cool while you make the filling.

Step 2: Make the Cheesecake Filling

• In a large bowl, beat cream cheese and sugar until smooth and fluffy.

• Add vanilla extract and blend to combine.

• Add eggs one at a time, beating well after each to ensure a creamy texture.

• Mix in the sour cream and heavy cream until silky smooth.

• Gently fold in mashed bananas until fully incorporated.

Step 3: Bake the Cheesecake

• Pour the banana cheesecake batter over the pre-baked crust.

• Smooth the top with a spatula.

• Bake for 55–60 minutes, or until the center is just set and the edges look dry.

• Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.

Step 4: Chill and Serve

• After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight.

• Before serving, drizzle a generous amount of caramel sauce over the top.