2 packages (8 oz) regular cream cheese at room temperature
3/4 cup sour cream
3 large or extra large eggs
3 ripe bananas
juice of 1 small lemon
1 teasp vanilla
1 tblsp rum
Butter springform pan (and sprinkle with some almond flour if you have it) and preheat oven to 315 F. Beat cream cheese at low speed until smooth then add sour cream and beat until smooth. Add eggs one at a time and beat until smooth. Mash bananas with lemon juice and add to cheese mixture. Add vanilla and rum and beat until smooth (beat more for a lighter cheesecake, less for a denser one). Pour into pan. I put my pan inside a larger springform pan to moderate the heat a little without bothering with a boiling water bath. Bake for 1 hour or until no longer jiggly in the middle. If you cool it and then refrigerate it a few hours it will cut more neatly than if you can't resist cutting a piece while it is still warm.
I like this the way it is, but if you like desserts sweeter you can add the sweetener of your choice.