Preheat oven to 325 Degrees Fahrenheit

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

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

Using a mixer, whip the chilled cream until hard peaks form

Spoon or pipe cream on top of each cheesecake

Drizzle with caramel sauce (optional)

Enjoy!