Preheat oven to 350°F (175°C). Mix graham cracker crumbs with melted butter; press into the bottom of a springform pan. Bake for 10 minutes, then cool.
In a bowl, beat cream cheese and sugar until smooth. Gently fold in sliced bananas.
Whip heavy cream until stiff peaks form, then fold into the cheesecake mixture until fully combined.
Layer half of the cheesecake filling over the cooled crust, add chopped bananas, then spread the remaining filling on top.
To prepare Bavarian cream: heat heavy cream and dissolve bloomed gelatin; cool slightly before folding into whipped cream.
Spread Bavarian cream over the cheesecake and chill for at least four hours before serving.
