Crust:

2 c. vanilla wafer crumbs
1/2 c. chopped pecans
1/4 c. (1/2 stick) melted butter
1/4 c. firmly packed brown sugar

Mix crumbs, pecans, butter and sugar. Press onto bottom of a 13 x 9 inch pan.

Topping:

2 bananas, sliced
2 tsp. lemon juice
1/2 c. pecan halves
25 Kraft caramels, unwrapped (for this I just use the squeeze caramel sauce for ice cream, instead of the milk and caramels)
2 tbsp. milk

Toss banana slices in lemon juice. Arrange banana slices and pecans over cheesecake after cutting into squares. Drizzle with caramel sauce.

Filling:

2 tsp. rum extract or 2 tbsp. dark rum
3 eggs
1/2 c. mashed ripe banana

Mix cream cheese, sugar and rum extract with electric mixer until well blended. Add eggs; mix until blended. Stir in mashed banana. Pour over crust.

Bake at 350°F for 30 minutes. Refrigerate 3 hours or overnight.