Preheat oven to 325°F (165°C).

Combine graham cracker crumbs, melted butter, and 3 tablespoons sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan to form the crust.

In a large mixing bowl, beat cream cheese until smooth and creamy. Gradually add 1 cup sugar, beating well.

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, mashed bananas, and salt until thoroughly combined.

Fold in half of the chopped nuts gently.

Pour the cream cheese mixture over the crust in the springform pan and smooth the top.

Drizzle caramel sauce evenly over the batter, then use a knife to swirl the caramel into the cheesecake mixture.

Bake for 55-60 minutes or until the cheesecake center is almost set but still slightly jiggly.

Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Before serving, sprinkle the remaining chopped nuts on top and drizzle with extra caramel sauce if desired.