Break graham crackers and put them in a food processor (or zip top bag) and pulse until finely ground. Slowly add melted butter and pulse to combine. Press into the base of a 9″ spring form pan (with parchment paper on bottom). Refrigerate.
Pour 1/3 cup water into a small bowl. Sprinkle gelatin into the water and set aside for 5 minutes. Put banana and orange juice into a small sauce pan over medium heat and cook until banana is cooked through (5-8 minutes). Remove from heat and set aside.
6 1/2 ounces graham crackers
1 stick plus 2 tablespoons unsalted butter
1 1/2 envelopes granulated gelatin
1 cup mashed banana
1/3 cup orange juice
10 ounces cream cheese
1/2 cup sugar
3 egg yolks
1 cup heavy cream