• Take the cream cheese, sour cream and eggs out of the fridge about 30 minutes before getting started to ensure that they're at room temperature.
• Preheat the oven to 325F (170C).
• Wrap the outside of a 9-inch (23cm) springform pan with a disposable oven bag or slow cooker liner. Then wrap the outside of the pan with foil at least 3 times so that the bottom and sides are covered and all the seems are covered.

Biscuit Crust

• In a small bowl, mix together the biscuit crumbs, brown sugar and melted butter until evenly mixed.
• Press into the bottom of the prepared pan, creating a slight lip around the edges.
• Bake in the preheated oven for 8 minutes. Remove from the oven (keep the oven turned on).

Cheesecake Filling

• In a large bowl, beat together the cream cheese, brown sugar, granulated sugar and cornstarch (AKA cornflour). Continue beating until smooth and creamy with no lumps. Be sure to occasionally turn off the mixer and scrape down the bottom and sides of the bowl.
• Beat in the mashed bananas, sour cream and vanilla extract. Note: before mashing the bananas, be sure to cut out any bruises. I typically slice out the middle spines as well (the little black dots in the middle).
• Whisk together the eggs in a small bowl. Then mix the whisked eggs into the cheesecake batter. I typically do this by hand with a wire whisk or beat with an electric mixer on a low speed. There may be small lumps from bananas, but there shouldn't be pieces or lumps of egg.
• Pour the cheesecake batter over the crust (the springform pan should still be wrapped). Carefully place the springform in the middle of a large roasting pan. Pour boiling water into the roasting pan until there's about 1 inch (2-3 cm) of boiling water in the pan.
• Bake in the preheated oven, placing the springform pan on a rack about 1/3 from the bottom of the oven. The cheesecake will bake for about 50-60 minutes, or until the top looks just set and the cheesecake still has a slight wobble (similar to a bowl of pudding or jello) but doesn't shake like a glass of milk.
• Turn off the oven and open the oven door. Let the cheesecake cool in the oven with the door open for about 15 minutes. Then remove the roasting pan (with the cheesecake inside) from the oven. Cool at room temperature until the cheesecake reaches room temperature.
• Once room temperature, remove the springform pan from the large roasting pan. Cover the springform pan with foil and place in the fridge for at least 6 hours or overnight.

Toffee Caramel Sauce

• Warm the cream in the microwave (or in a small saucepan over low heat) until warm but not boiling.
• In a separate saucepan, add the cubed butter, brown sugar and golden syrup (or corn syrup). Bring to a gentle boil while gently stirring. Ensure that the sugar is fully dissolved.
• Whisk in the warmed cream. Then remove from the heat and whisk in the vanilla and salt. Cool fully. Sauce can be stored in a glass jar in the fridge overnight.

Topping & Serving

• When ready to serve, beat the whipping cream until stiff peaks form.
• Remove the cheesecake from the fridge. Gently trace around the edges of the springform pan with a thin knife. Then unclamp the outer ring of the pan. If there's condensation on top of the cheesecake, blot off with a paper towel.
• Pour the caramel sauce over the top of the cheesecake. I recommend pouring about 1/2 of the sauce over the cheesecake and pouring the rest into a gravy boat so guests can add more sauce if they choose.
• Add the whipped cream to a piping bag with a star tip (I used a 1M Wilton tip) and pipe rosettes around the edges of the cheesecake. Optionally, decorate with dried banana slices. Alternatively, after slicing the cheesecake you can top each slice with a dollop of whipped cream.
• Slice the cheesecake with a thin, sharp knife. Be sure to slice all the way through the crust.