Start by making the crust. Crush your vanilla cookies finely using a food processor or place them in a heavy bag and crush with a rolling pin. Mix in the melted butter until the crumbs feel like wet sand. Press this crumb mixture firmly into the bottom of your lined springform pan using a flat glass. Smooth it out well, then chill the crust in the fridge as you prepare the filling.

Prepare the creamy filling next. Beat the softened cream cheese in a large bowl with an electric mixer until smooth and creamy. Add sugar and cornstarch, beating well. One by one, add the eggs, mixing after each. Then pour in the heavy cream, sour cream, vanilla extract, banana extract, and mashed bananas. Continue beating until everything is smooth and fully combined.

Pour the creamy banana filling over your chilled crust. Carefully shake or spin the pan to level the top evenly. Place the pan on the center rack in your oven, set at 350°F (180°C), and bake for 15 minutes. Then lower the heat to 215°F (100°C) and bake for another 75 minutes. The filling should be just set in the middle when done.

Once baked, turn off the oven and leave the pie inside with the oven door slightly open for at least one hour. This slow cooling helps prevent cracks and keeps the texture smooth.

After cooling, run a knife around the edge of the pan to loosen the pie. Remove the springform side carefully, then move the pie to a serving plate. Chill it in the refrigerator for 6 to 8 hours or overnight until it is firm and completely cooled.

When ready to serve, top with whipped cream, sliced bananas, and a drizzle of caramel syrup if you like. Slice and enjoy your creamy Cheesecake Factory Banana Cream Pie, just like the original.