1-Preheat your oven and prepare the pan: Start by preheating your oven to 350 degrees Fahrenheit and greasing a 10-inch springform pan don’t forget to wrap the outside with aluminum foil for that water bath later. It’s all about building layers of flavor that will wow your guests at the next gathering.

2-Make the crust: Crush 1 package of crunchy oatmeal cookies into fine crumbs using a food processor, then mix in ⅓ cup of melted unsalted butter. Press this mixture firmly into the base of your prepared pan and bake for 12 minutes. Let it cool while you move on to the fun part.

3-Caramelize the bananas: Next, heat a sauté pan over medium heat and add 2 tablespoons of unsalted butter along with ¼ cup of packed brown sugar. Stir until it melts and bubbles, then toss in 3 sliced perfectly ripe bananas, 2 tablespoons of banana caramel vodka or rum, and 1 teaspoon of vanilla extract. Sauté for one to two minutes until the bananas are coated and heated through, then pour this over the cooled crust for that caramelized layer.

4-Prepare the cheesecake filling: In a stand mixer with a paddle attachment, beat 4 (8 oz) packages of cream cheese until light and fluffy, scraping the sides as needed. Add 1 cup of packed brown sugar and beat until smooth, then mix in the 2 tablespoons of melted unsalted butter. Add 5 large eggs one at a time, beating well after each, and stir in 1½ tablespoons of banana caramel vodka or rum. Pour this mixture over the banana layer in the pan.

5-Bake the cheesecake: Bake it in a water bath by placing the springform pan in a large roasting pan and pouring boiling water around it. Bake for 30 minutes at 350 degrees Fahrenheit, then reduce to 325 degrees Fahrenheit and continue for 30 to 40 minutes until the center is just firm. Cool completely on a wire rack and refrigerate for at least six hours overnight works wonders. Before serving, remove from the pan and drizzle with caramel topping.