Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.

Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

Bake the crust for 10 minutes, then set aside to cool.

Cover the outsides of the pan with aluminum foil. Set prepared pan aside.

Reduce oven temperature to 300°F (148°C).

In a large bowl, beat the cream cheese, sugar, and flour on low speed until well combined and smooth.

Add the sour cream and banana extract and mix on low speed until well combined.

Add the pureed bananas and mix on low speed until combined.

Add the eggs one at a time, mixing slowly to combine after each addition.

Pour the cheesecake batter into the crust.

Place the springform pan inside another larger pan. Fill the outside pan with warm water to go about halfway up the sides of the springform pan.

Bake for 1 hour and 30 minutes. The center should be set, but still jiggly.

Turn off the oven and leave the door closed for 30 minutes.

Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly.

In a small bowl, sprinkle the gelatin onto the milk and set aside.

In a medium bowl, whisk the egg yolks together and set aside.

Add the heavy cream, sugar, vanilla extract, and banana extract to a large saucepan and heat until warm.

Remove the cream mixture from heat and slowly pour the hot cream into the eggs to temper them.

Add the egg and cream mixture back into the saucepan and cook until thickened.

Add the gelatin mixture to the hot cream and stir until smooth.

Pour the custard into another bowl and set that inside another bowl over ice. Allow to cool.

Whip the heavy whipping cream and powdered sugar until stiff peaks form.

Gently fold the whipped cream into the custard.

Spread the bavarian cream evenly over the cheesecake and refrigerate until firm.

When the cheesecake is cool and firm, remove it from the springform pan.

Whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Pipe swirls of whipped cream around the edge of the cheesecake, then serve with sliced bananas.