Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.

In a bowl, beat together cream cheese, sour cream, and sugar until smooth. Add eggs one by one.

In another bowl, mix vegetable oil, brown sugar, and mashed bananas. Add flour, baking powder, baking soda, salt, and cinnamon, and fold in chocolate chips.

Layer half of the cheesecake filling in the pan, add banana bread batter, then top with remaining cheesecake filling. Swirl to create a marbled effect.

Bake for 60-70 minutes until edges are set. Cool for 1 hour, then refrigerate for at least 4 hours.

Prepare frosting by beating softened cream cheese with butter and powdered sugar until smooth.

Frost chilled cheesecake and garnish with chopped walnuts. Chill for 30 minutes before serving.

Remove sides of the springform pan, slice, and enjoy!