Slice each banana in half width ways and then slice each half length ways.
Place the bananas cut side down in a hot frying pan over medium heat. They should sizzle nicely. Sprinkle over the sugar and then drizzle over the rum. The rum should melt the sugar slightly and form a nice caramel coating.
Flip the bananas carefully after around 30 seconds and give the rounded side another 30 seconds. Remove from the pan and place two slices of banana on top of each cheesecake. Eat the rest on your porridge tomorrow.
Plate up each cheesecake on a ceramic plate (don’t use glass).
Add the overproof rum to a ladle and very carefully, hold it directly over a low flame on your hob or a single candle. The idea is to warm the alcohol and allow it to release its vapours. After around 15 seconds of warming, tip the ladle very gently so the alcohol moves to the rim of the ladle and closer to the flame. Allow it to catch.
Very carefully pour the flaming rum over your cheesecakes. The flames will eventually die out once the alcohol has been burnt off. Once the flames are out, and not before, you can eat the cake!