Step 1

To make the base use a food processor to blitz up both of the biscuits into crumbs, or bash them with a rolling pin in a bowl or in a freezer bag

Step 2

Mix the melted butter into the biscuit crumbs, and press the mixture into the bottom of a 23cm springform tin using the back of a spoon until compact and flat. Put it in the fridge for 30 minutes to set

Step 3

For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, caramel sauce, caramel extract and icing sugar until smooth with no lumps

Step 4

Add the double cream and whisk until it is very thick and holds it's shape

Step 5

Smooth half of the cheesecake mixture into the tin on top of the biscuit base, then add the banana slices all over, leave a border around the edge. Put the rest of the cheesecake mixture on top then put it in the fridge overnight, or for at least 4 hours, to set

Step 6

Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

Step 7

To decorate, whip up the double cream with the icing sugar and vanilla extract, and pipe it all around the edges of the cheesecake

Step 8

Pour the caramel sauce into the centre, you may need to warm it in the microwave for 10 seconds to make it more pourable first

Step 9

Slice the banana and brush the slices with lemon juice, this will stop it from going brown. Push the slices into the whipped cream

Step 10

Serve immediately, store any leftovers in the fridge and eat within 2 days