Preparation Steps:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a mixing bowl, combine the cream cheese, granulated sugar, and a pinch of salt. Beat with an electric mixer until smooth and creamy. Add in the eggs one at a time, mixing well after each addition. Then, mix in the sour cream, heavy whipping cream, and vanilla extract until fully combined. Pour the cheesecake mixture evenly into the prepared cake pans and set aside.
• Bake the cheesecake layer in the preheated oven for about 25-30 minutes, or until the edges are set but the center still has a slight jiggle. Remove from the oven and let cool completely. Refrigerate the cheesecake layers while you prepare the banana cake.
• In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, nutmeg, and salt. In another bowl, combine the eggs, oil, vanilla extract, and smashed ripe bananas. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chopped toasted pecans.
• Divide the banana cake batter evenly between the two prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer to a cooling rack to cool completely.
• Once the banana cakes and cheesecake layers are completely cooled, place one banana cake layer on a serving plate. Top with one cheesecake layer, then add the second banana cake layer on top. Finish with the second cheesecake layer.
• In a mixing bowl, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. Spread the frosting over the top and sides of the cake. Garnish with sliced bananas and a drizzle of caramel syrup.