Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with cooking spray or butter.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the mashed bananas, eggs, and vanilla extract to the butter mixture. Mix until well combined.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the banana mixture, stirring until just combined.
Pour half of the banana bread batter into the prepared springform pan, spreading it evenly.
In another bowl, beat the softened cream cheese, powdered sugar, and lemon juice until smooth. Spread the cream cheese mixture over the banana batter in the pan.
Pour the remaining banana bread batter on top of the cream cheese layer, spreading it gently to cover. If desired, sprinkle chopped walnuts or pecans on top.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cheesecake to cool in the pan for about 30 minutes, then refrigerate for at least 2 hours before serving.