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Preheat oven to 325°F (160°C) and line a muffin tin with paper liners
Combine graham cracker crumbs, sugar, and melted butter in a bowl
Press about 1 tablespoon of the mixture firmly into each liner to form the base
Beat cream cheese until smooth in a large mixing bowl
Add sugar and mix until fluffy
Beat in eggs one at a time, then add vanilla and sour cream
Spoon filling over crusts, filling each liner about ⅔ full
Bake for 18–20 minutes, or until centers are just set
Turn off oven, crack the door open, and let cheesecakes rest for 10 minutes
Cool to room temperature, then refrigerate for at least 2 hours
Melt butter in a skillet over medium heat
Add brown sugar, cinnamon, and a pinch of salt, stirring until bubbly
Add banana slices and cook for 1–2 minutes per side, until golden and glazed
Remove from heat and let syrup slightly thicken
Place one caramelized banana slice on top of each cheesecake
Spoon extra syrup over the top for a glossy finish
Garnish with a mint leaf if desired and serve chilled or at room temperature