Graham cracker crust:

1. Combine the graham cracker crumbs and melted butter in a bowl, stirring until the crumbs are completely coated.
2. Line the bottom of a 9" springform pan with parchment paper.
3. Pack the crumbs into the bottom and up the sides (about 1 1/2") using the back of a spoon or the bottom of a small measuring cup.
4. Place in the refrigerator.

Vanilla cheesecake:

1. In a bowl, whip the heavy whipping cream on medium-high to stiff peaks.
2. In a separate bowl, combine the cream cheese and granulated sugar and whip on medium-high until smooth (about 1-3 minutes).
3. Scrape down the sides, add the sour cream and vanilla, and continue whipping until combined.
4. Using a spatula, gently fold in the whipped cream.

Assembly:

1. Slice the bananas lengthwise and place in the chilled crust.
2. Gently spoon the cheesecake filling over the bananas and use an offset spatula to smooth the filling into place.
3. Refrigerate for at least 8 hours, but preferably overnight. After about 4 hours you can spread the dulce de leche over the top.
4. Garnish with additional whipped cream, chocolate and bananas immediately before serving.