Step 1

Heat oven to 350°F.

Step 2

Combine wafer crumbs, chopped nuts, butter and 1/4 cup sugar; press onto bottom of 13x9-inch pan sprayed with cooking spray.

Step 3

Beat cream cheese, rum extract and remaining sugar in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Stir in mashed bananas; pour over crust.

Step 4

Bake 30 min. or until center is almost set. Cool. Refrigerate 3 hours.

Step 5

Slice remaining bananas; toss with lemon juice. Spoon over cheesecake. Microwave caramels and milk in microwaveable bowl on HIGH 2 min.; stir until caramels are completely melted and sauce is well blended. Drizzle over cheesecake; top with pecan halves.