Preheat the oven to 325°F. Grease a 9-inch springform pan with cooking spray.

In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth. Add the vanilla extract and mix until combined.

Add the eggs one at a time, mixing well after each addition. Stir in the mashed bananas, sour cream, and lemon juice until fully incorporated.

Pour the cheesecake batter over the cooled crust in the springform pan. Bake for 50-60 minutes, or until the center is set but still slightly jiggly.

Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.

For the bourbon pecan glaze, melt the butter in a small saucepan over medium heat. Stir in the brown sugar and cook until dissolved.

Add the bourbon and vanilla extract, then stir in the chopped pecans. Cook for an additional 2-3 minutes until the glaze thickens slightly. Remove from heat and let cool.

Once the cheesecake is chilled, remove it from the springform pan and drizzle the bourbon pecan glaze over the top. Slice and serve.