Prepare the Crust:

1. Preheat oven to 325°F (163°C).
2. Combine vanilla wafer crumbs, melted butter, light brown sugar, and cinnamon in a bowl. Mix until the texture resembles wet sand.
3. Press the mixture firmly into the bottom of a springform pan, ensuring an even layer.
4. Bake for 10 minutes, then set aside to cool.

2. Make the Cheesecake Filling:

1. Lower the oven temperature to 300°F (149°C).
2. In a large mixing bowl, beat cream cheese, brown sugar, and flour until smooth.
3. Add mashed bananas, cinnamon, nutmeg, and dark rum. Mix until well combined.
4. Add eggs one at a time, mixing thoroughly after each addition.
5. Pour the batter over the prepared crust.

3. Bake the Cheesecake:

1. Place the springform pan in a water bath to prevent cracks and ensure a creamy texture.
2. Bake for 1 hour, then turn off the oven and let the cheesecake cool inside for an additional hour with the door slightly ajar.
3. Remove the cheesecake from the oven and chill in the refrigerator for 6-7 hours or overnight.

4. Prepare the Bananas Foster Topping:

1. Melt butter in a skillet over medium heat.
2. Stir in brown sugar, nutmeg, cinnamon, and heavy cream. Cook until the mixture begins to bubble.
3. Add dark rum and carefully ignite with a long lighter to create a flambé effect. Allow flames to subside.
4. Fold in the sliced bananas and cook until the sauce thickens slightly.

5. Make the Whipped Cream:

1. In a chilled bowl, whip heavy cream, powdered sugar, and cinnamon until stiff peaks form.

6. Assemble the Cheesecake:

1. Remove the cheesecake from the springform pan and place it on a serving platter.
2. Spoon bananas foster topping over the cheesecake.
3. Pipe or dollop whipped cream around the edges for a decorative finish.
4. Serve and enjoy!