Grease the crevices of a mini cheesecake pan OR line a cupcake tin with liners
In a food processor or blender, place the graham crackers and grind them until they become a fine powder. Add the melted butter and blend until combined
Place about 1 teaspoon of the cracker crumbs into each crevice of the pan. Press down with your fingers or a small shot glass to ensure that the crumbs distribute evenly onto the pan
Add a slice of banana on top of the graham cracker mixture
Meanwhile, cream the cream cheese and sugar using a mixer for 3-4 minutes. Scrape down the sides of the bowl with a spatula
Add the vanilla to the mix
Add the egg and mix
Finally add the sour cream and mix until the mixture becomes creamy
Pour the cheesecake mixture into the pans filling them halfway up
Bake in the oven for 20-25 minutes or until mixture sets but center still jiggles (mine took about 24 minutes)
Remove from the oven and cool on a cookie rack for 10 minutes
Place the pan in the fridge to chill for about 2 hours
For Toffee
In a saucepan over LOW heat place the brown sugar and butter. Mix with a wooden spoon until butter is melted
Add the condensed milk and stir constantly until the mixture turn a bit darker in color. About 4-5 minutes. Do not let it burn
Remove cheesecakes from the fridge and add a BANANA slice on top
Using an small ice cream scoop, add a dolor of toffee on top of each cheesecake
Chill for about 1 hour or until has set
For Whipped Cream
Using a mixer, whip the chilled cream until hard peaks form