Preheat your oven to 325°F and line an 8x8 inch square pan with parchment paper. Mix 1.5 cups honey graham cracker crumbs, 6 tablespoons melted unsalted European butter and 0.25 cup light brown sugar in a bowl until it looks like wet sand. Dump the mixture into the prepared pan. Press it down firmly with the flat bottom of a measuring cup into an even tight layer. Bake for 8 to 10 minutes at 325°F until slightly golden and fragrant. Remove the pan from the oven and set it on a wire rack to cool slightly for 10 minutes while you make the filling. (I skipped pre-baking the crust on my first test — it turned completely soggy under the fruit mixture, so don't skip this step.) Bake the crust first so it stays crisp under the filling.

Beat 16 ounces softened full-fat brick cream cheese and 0.5 cup granulated white sugar in a bowl on medium-low speed for 2 minutes using an electric hand mixer. Scrape the bowl down with a rubber spatula halfway through to keep it smooth. Add 1 cup mashed overripe Cavendish banana, 1 teaspoon pure vanilla extract and 1 teaspoon fresh lemon juice. Mix on low speed for 60 seconds until smooth and fully blended. Add 2 large room temperature eggs one at a time, beating on low speed for 30 seconds after each addition just until combined. Incorporating eggs slowly on low speed keeps air bubbles low so the top doesn't puff and crack. Beat on low speed only so the filling bakes flat without cracking.

Pour the banana cheesecake batter over the slightly cooled crust in the pan. Smooth the top gently with a rubber spatula in a slow sweeping motion to distribute it into the corners. Bake at 325°F for 30 to 35 minutes. Check the oven at minute 30 by gently nudging the pan edge — the outer edges should look set while the center wobbles slightly like gelatin. Remove from the oven immediately when the edges set and place the pan on a wire rack off the heat. (My second test batch baked for 45 minutes and the fruit flavor turned sour from overheating. Stick to the 35-minute mark.) Bake at 325°F not 350°F because lower heat sets the eggs gently without curdling.

Let the pan cool completely on a wire rack at room temperature for 1 hour. Cover the pan loosely with foil and chill in the refrigerator for at least 4 hours (or overnight) until completely firm. Lift the chilled slab out of the pan using the parchment paper overhang. Place it on a cutting board and slice into 16 clean squares using a sharp chef knife. Wipe the knife blade clean with a damp paper towel between every single cut. (I used to cut these while still warm and they turned into a total mess — patience is required here.) Chill for 4 hours minimum so the structure sets firm enough to hold clean edges.