Prepare the Crust: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan. In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.

Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Fold in the mashed bananas until evenly incorporated.

Bake the Cheesecake: Pour the filling over the cooled crust. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Remove and refrigerate for at least 4 hours or overnight to fully set.

Add the Topping: Spread the caramel sauce evenly over the top of the chilled cheesecake. Sprinkle with chopped roasted peanuts.

Garnish and Serve: Before serving, garnish with fresh banana slices, additional caramel sauce, and whole peanuts if desired. Slice and enjoy!