Preheat oven to 350°F and lightly grease a 9-inch springform pan. To make the crust, stir together crumbs and butter until evenly coated. Press into the bottom of the springform pan. Set aside.

Beat cream cheese on medium speed with an electric mixer until smooth. Add peanut butter and ¾ cup sugar; mix well. With mixer running, add eggs one at a time, mixing well between each. Add vanilla and milk; mix until incorporated. Pour batter over the crust in the springform pan.

Stir together 3 tbsp sugar and ground cinnamon. Sprinkle evenly over sliced bananas, turn, and sprinkle the other sides. Carefully arrange bananas over cheesecake in pan until top is covered.

Place springform pan on a baking sheet and bake for 1 hour. Turn off oven, crack oven door, and let cheesecake sit inside the oven for 1 more hour. Remove from oven and cool to room temperature. Cover and chill 4-6 hours, or overnight.