Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until the crumbs resemble wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the refrigerator to chill while you prepare the filling.

Using a stand mixer or a handheld mixer, beat the softened cream cheese with the sugar until smooth and lump-free. This will take about 2–3 minutes on medium speed.

Add the eggs one at a time, mixing gently after each addition. Stir in the vanilla extract and mashed bananas. Mix until the batter is fully combined and creamy.

Pour the cheesecake batter onto the chilled crust. Sprinkle the chopped roasted peanuts evenly on top. Place the springform pan on a baking sheet to catch any drips.

Bake in a preheated oven at 350°F (175°C) for 50 minutes, or until the cheesecake is set but still slightly jiggly in the center.

Turn off the oven, leave the door slightly open, and let the cheesecake rest inside for about 30 minutes to gradually cool. This helps prevent cracks.

Remove from the oven and allow the cheesecake to come to room temperature. Once cooled, drizzle with caramel sauce and refrigerate for at least 4 hours or overnight for the best texture.

Just before serving, garnish with fresh banana slices, a few whole roasted peanuts, and an extra drizzle of caramel sauce. Slice and serve chilled.