No Bake Banana Rum Cheesecake

Instructions

1. In a medium bowl, combine the crust ingredients. Press this mixture into the bottom of your springform pan (either a 9 inch or 4 individual 4½ inch pans), using a glass to press down firmly. Set aside
2. In a large bowl, use an electric mixer to combine the filling ingredients; beat for 3 minutes, or until smooth.
3. Scrape the filling evenly into the 4 springform pans, or scrape all of the filling into one 9 inch springform pan.
4. Chill in the refrigerator for 4 hours or up to two days.
5. Add 4 tablespoons of butter to a large skillet and heat over medium heat. Once the butter is melted, stir in the brown sugar. Carefully pour in the rum and cook for 3 to 4 minutes while stirring.
6. Add in the sliced bananas and cook for 5 minutes, flipping the bananas over halfway through.
7. Remove the cheesecake(s) from the springform pans by running a knife around the edges first and carefully loosening the spring on the pan.
8. Spoon the banana topping over the cheesecake and serve.