Preheat oven to 325 degrees F. Place the prepared pie crust on a baking sheet and set aside.

In the bowl of a stand mixer, beat the cream cheese and sugar on medium-high speed until creamed, about 2 minutes. Add the eggs, one at a time, until blended and creamy. Lastly, beat in the sour cream, extracts and bananas until combined and mostly smooth.

Pour the mixture into the prepared crust, smooth out the top. Bake for approx. 35-40 minutes or until the edges are set, the top is very lightly golden brown and the center is just slightly jiggly. Cool completely to room temperature, then refrigerate for at LEAST 3 hours, preferably overnight, before topping with whipped cream and sliced bananas if you'd like.

Cut into squares and serve! Store leftovers covered in the fridge for up to 3 days.