Preheat your oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, sugar (if using), and melted butter until well-blended. Transfer the mixture into a springform pan, pressing it firmly into the bottom to form an even layer. Bake for 8-10 minutes until lightly golden, then remove from the oven and let it cool completely.

While the crust cools, mash ripe bananas in a mixing bowl until smooth. In another bowl, beat the cream cheese with an electric mixer until creamy and lump-free, then gradually add the sugar. Add eggs one at a time, mixing well after each addition before incorporating mashed bananas, sour cream, and vanilla extract until just blended.

Pour the filling over the cooled crust, smoothing the top with a spatula. Place the springform pan in a larger baking dish filled with hot water. Bake for 60-70 minutes until edges are set and the center has a slight jiggle. Once baked, turn off the oven and leave the cheesecake inside for an additional hour with the door cracked.

After cooling, allow it to reach room temperature on the countertop. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Before serving, slice fresh bananas and arrange them artfully on top. Add a dollop of whipped cream and consider drizzling with caramel or scattering cookie crumbs.