Preheat the oven to 325°F (160°C).

In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar for the crust. Mix until the crumbs are evenly coated.

Press the crust mixture firmly into the bottom of the springform pan and slightly up the sides. Bake for 10 minutes and then let cool.

In another mixing bowl, beat the softened cream cheese and granulated sugar until creamy and smooth using an electric mixer.

Add in the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract, mashed bananas, and lemon juice until well combined.

Pour the cheesecake filling over the cooled crust and smooth the top with a rubber spatula.

Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.

Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for another hour. This helps to prevent cracking.

Remove from the oven and allow to cool at room temperature for another 30 minutes before transferring to the refrigerator. Chill for at least 4 hours or overnight.

To make the banana glaze, melt butter in a saucepan over medium heat. Add sliced bananas, brown sugar, and lemon juice. Cook for 2-3 minutes until bananas are softened and caramelized.

Let the glaze cool slightly before pouring it over the chilled cheesecake.

Slice, serve, and enjoy!