• Place your Mini Muffin Tray on the top of your medium perforated baking sheet. Set aside.
• Preheat oven to 325F/165C.

CHEESECAKE CRUST PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside.
  1.95 oz butter
• In a mixing bowl, combine the crushed Graham crackers with the cooled melted butter and vanilla extract.
  18 squares Graham crackers, 1/2 tsp vanilla extract
  
• Spoon the mixture into each well of your Mini Muffin Tray (about 1 Tbsp) Then, press down using your shaper.
  

BAKE!

• Bake for 5 minutes at 325F/165C. Remove from the oven, and set aside to cool.
  

BANANA CHEESECAKE PREPARATION

• In a mixing bowl, add the softened cream cheese and sugar. With your handheld mixer, beat on low speed until light and fluffy (about 2 minutes). Add the mashed banana, egg, vanilla bean paste and sea salt. Beat until just combined.
  12 oz cream cheese, 3.50 oz light brown sugar, 1 banana, 1 egg, 1 tsp vanilla bean paste, 1/16 tsp sea salt
• Fill your Pastry Bag with the banana/cream cheese batter and carefully pipe it on top of your cheesecake crust. Each well will be completely full. (That is alright). Even out the corners with your offset mini spatula if needed.
  

BAKE!

• Bake for 20 minutes at 325F/165C. (Every oven heats differently, monitor your cheesecake from 18 minutes). It is ready when the top is set.
  
• Once your Banana Mini Cheesecakes are out of the oven, let them cool down for about 1 hour before refrigerating them (overnight is always best, if not at least 3 good hours).

BANANA FOSTER PREPARATION

• Heat a large frying pan on medium-low. Once hot, add the butter. When it has melted, add the sugar and ground cinnamon. Whisk until smooth. Then, add the sliced bananas (20). Cook them on both sides until they have softened and begin to caramelize. Add the dark Rum and let it simmer for 1 minutes or so.
  1.95 oz butter, 1.75 oz light brown sugar, 1/4 tsp ground cinnamon, 2 bananas, 1 Tbsp Dark Rum
  

ASSEMBLY

• Take your Mini Muffin Tray out of the refrigerator. To unmold: Push them up from the bottom and set aside on your service platter. Top with a slice of banana and caramel. Enjoy right away or refrigerate if making ahead of time.