1 cup graham cracker crumbs
1/2 cup finely chopped pecans, preferably toasted
1 cups sugar, divided
cup butter or margarine, melted
2 pounds cream cheese, softened
1/2 cup caramel ice cream topping, divided
1/2 teaspoon ground cinnamon
4 eggs, room temperature
1 cup mashed banana (about 2 ripe bananas)
2 bananas, thinly sliced

Preheat oven to 375 degrees. Spray 9- or 10-inch springform pan with vegetable cooking spray.

Combine graham cracker crumbs, pecans and cup sugar in bowl. Mix in butter until mixture holds together. Press onto bottom and 1 inch up sides of springform pan.

In large mixing bowl, beat cream cheese until smooth. Gradually beat in remaining 1 cup sugar until fluffy. Add 1/4 cup caramel topping and cinnamon until well-combined.

Add eggs, one at a time, beating well after each addition. Add mashed banana until well-blended. Pour filling into pan. Bake 50-70 minutes or until center is almost set. Cool on wire rack; refrigerate.

Arrange banana slices over top of cheesecake. Carefully drizzle and spread remaining 1/4 cup caramel topping over bananas. Chill until serving time.

Makes 12 servings