CRUST: COMBINE ingredients. Press about 1-1/2 cups mixture firmly onto bottoms of each of 4 (9-inch) springform pans (or 1 pan for trial recipe). Bake in 325ºF standard oven 10 min. Cool.
CHEESECAKE: BEAT all ingredients, except eggs, with electric mixer fitted with paddle attachment on medium speed 1 to 2 min. or until well blended, stopping occasionally to scrape side of bowl.
ADD eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour about 1-1/2 qt. batter over each crust.
BAKE in 325ºF standard oven 1 hour to 1 hour 10 min. or until centers are almost set. Run small knife or metal spatula around rim of each pan to loosen cake. Cool at least 2 hours, then refrigerate 4 hours or overnight.
SAUCE: COOK butter, sugar and rum in saucepan on low heat 10 min. or until butter is melted and sauce is thickened; cool 10 min., stirring occasionally.
SLICE bananas just before serving; arrange on cheesecakes. Drizzle each slice with 2 tsp. Sauce.