1. Prepare the Biscuit Crust:
Using a food processor, blitz the digestive biscuits into fine crumbs.
Mix the melted butter with the biscuit crumbs until well combined.
Press the mixture into the sides and base of a 23 cm pie or flan tin, ensuring the sides are thick enough to hold once removed.
Refrigerate while preparing the filling.
2. Make the Filling:
If using ready-made caramel, stir it in a bowl to loosen it. Pour the caramel over the biscuit crust and smooth it out.
Place the banana slices on top of the caramel in a single layer.
In a new bowl, whisk together the cream cheese, icing sugar, and vanilla extract until smooth.
Gradually add the double cream and whip until thick. Alternatively, whip the cream separately to soft peaks and then fold it into the cream cheese mixture.
Carefully spread the cheesecake mix over the bananas and caramel, using small dollops for easier spreading.
Set the cheesecake in the fridge for 3-4 hours or until firm.
3. Prepare the Topping:
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