Preheat oven to 325°F.

Combine the crust ingredients in a medium bowl. Press the mixture into the bottom and up the sides of a 9-inch springform pan.

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

Once cooled, cover the pan on the outside (the bottom and sides) of a 9-inch springform pan with aluminum foil so water from the water bath cannot get in. Set aside.

Reduce oven temperature to 300°F.

In a large bowl, beat the cream cheese, white sugar, flour and cornstarch on low speed until combined and smooth. Scrape down the sides and bottom of the bowl.

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 on low speed to combine. Scrape down the sides and bottom of the bowl from time to time.

Pour the cheesecake batter into the prepared crust.

Place the springform pan inside a larger pan and fill that pan with enough warm water to reach halfway up the sides of the springform pan that is covered in foil.

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

Turn off the oven; do NOT open the door for 30 minutes.

After 30 minutes, crack the oven door and cool the cheesecake in the oven for another 30 minutes.

Add the milk to a small bowl, sprinkle the gelatin on top, and set aside.

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

Add the 1 cup of room temperature heavy cream, white sugar, and banana extract to a large saucepan and heat over medium heat until warm.

Once warm, remove from heat and slowly pour the hot cream into the egg yolks, stirring, to temper them.

Next, add the egg mixture to the saucepan and return to the heat. Cook over medium heat, stirring, until the mixture is thick enough to coat the back of a spoon. That will take only a few minutes.

Add the gelatin mixture to the saucepan and stir until smooth.

Prepare a large bowl filled with add, pour the hot custard into another smaller bowl, and set it over the bowl with ice to cool to room temperature.

Add the ½ cup of cold heavy whipping cream and powdered sugar to a large bowl and whisk on high speed until stiff peaks form.

When the custard has thoroughly cooled, gently fold the prepared whipped cream into the custard.

Remove the foil wrapping from the cheesecake and spread the Bavarian cream evenly on top of it. Place in the fridge to cool for at least 6 hours.

Once the cheesecake has been refrigerated, run a butter knife around the edges and remove it from the springform pan.

Add the heavy whipping cream, powdered sugar, and vanilla extract to a large bowl and whisk on high speed until stiff peaks form.

Pipe swirls of whipped cream around the edge of the cheesecake and garnish with freshly sliced bananas.