Ingredients

• 150g/6oz chocolate oat biscuits
• crushed
• 75g/3oz butter
• 2 tbsp clear honey
• 4 bananas
• peeled and cut into chunks
• 400g/14oz cream cheese
• 4 tbsp icing sugar
• 1 tbsp maple syrup
• 1 x 225g/8oz dulce de leche or canned caramel
• 40g/1½oz butter
• 175ml/7fl oz double cream
• 225g/8oz milk chocolate
• roughly chopped

Directions

• For the cheesecake
• place the crushed chocolate biscuits into a bowl. Add a third of the butter and all the honey to the crushed biscuits and mix everything together well with a wooden spoon.
• Spoon the biscuit crumb mixture into a 23cm/9in springform cake tin and flatten with the back of a spoon.
• Heat a frying pan until hot then add the remaining butter and the bananas and fry for 2-3 minutes
• until golden-brown.
• Remove the bananas from the pan and leave to one side to cool. Arrange the bananas on top of the biscuit base
• reserving a few to serve.
• Place the cream cheese and icing sugar into a bowl and whisk until smooth. Stir in the maple syrup and the dulce de leche or caramel.
• Spoon the sweet cream cheese mixture into the cake tin on top of the bananas.
• Place in the fridge and leave to set for at least 30 minutes
• preferably overnight.
• Meanwhile
• for the chocolate sauce
• place the butter and cream into a saucepan and bring to a simmer over a medium heat.
• Add the chopped chocolate and stir to combine.
• Turn the heat to low and keep the buttery chocolate on the hob until the chocolate has melted and the mixture is smooth and glossy.
• To serve
• remove the cheesecake from the fridge
• remove the tin and place onto a serving plate. Top with the reserved fried bananas and a spoonful of chocolate sauce.