Banana cheesecake

Banana cheesecake
1H 30M



1.Preheat oven to moderate, 180°C (160°C fan-forced).
2.Using a food processor, process biscuits to fine crumbs. Transfer to a large bowl; stir in butter and half cinnamon.
3.Transfer crumb mixture to a 22cm springform pan. Using fingers or base of a glass, press crumb mixture over base; chill 15 minutes, or until firm.
4.Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition.
5.Add sour cream, lemon juice, mashed banana and remaining cinnamon; beat until just smooth. Pour over prepared base.
6.Bake cheesecake 1 hour, or until just set. Cool completely in pan; chill overnight in fridge.
7.Cut cheesecake into wedges. Top with cream, banana slices and curled chocolate. Serve.

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