300 g Digestives
3/4 cup Unsalted Butter (melted)
3/4 cup Caramel
2 Large Bananas (sliced 1cm)
250 g Full-Fat Cream Cheese
4 tbs Icing Sugar
1 tsp Vanilla Extract
2/3 cup Double Cream
2/3 Double Cream
3 tbs Icing Sugar
1/4 cup Grated Chocolate
Or ready whip cream
For the Biscuit:
Using a food processor, blitz all of the biscuits to a fine crumb and mix in the melted butter. Press this into the sides and base of a 23cm Pie/Flan tin (mine was 3cm deep).
It might be easier to use your hands and fingers for this! Make sure that the side parts are thick enough to hold once removed. Refrigerate for now.
For the Filling:
Prep your caramel - if using a ready made caramel like me, I just loosen it a bit by stiring it in a bowl first.
Pour onto the biscuit and smooth over! Slice your banana into 1cm pieces, and push them into the caramel. You want one layer of banana pieces!
In a new bowl, add your cream cheese, icing sugar and vanilla - whisk/stir until smooth. whip your cream separately to soft peaks, and then fold through.
Carefully spread the cheesecake mix over the banana and caramel. I find it easier to do smaller dollops, and then spread!
Set your cheesecake in the fridge for a minimum of 3-4 hours!
For the Topping:
If you don't have ready whip cream
Whip your second lot of double cream, with the icing sugar to soft peaks.
Pipe or spread over the top of the cheesecake!
Sprinkle over some grated chocolate.