Step 1

Blitz the biscuits in a food processor until a crumb is formed.

Step 2

Pour the melted butter while the machine is running.

Step 3

Spoon the mixture into the base of a 23cm (9in) springform cake tin and level with the back of a spoon.

Step 4

Place in the fridge to set.

Step 5

Place the cream cheese and vanilla paste in a stand mixer.

Step 6

While running the mixer at a low speed, slowly add the icing sugar, until everything is incorporated.

Step 7

Add the caramel and continue mixing until everything is well incorporated.

Step 8

In a separate bowl, whip the double cream until soft peaks form.

Step 9

Fold the whipped cream into the cream cheese mixture.

Step 10

Remove the biscuit base from the fridge and arrange a single layer of banana slices on top.

Step 11

Cover the whole base with the cheesecake filling, then gently drop the tin onto the kitchen counter a few times to let any bubbles out.

Step 12

Place the cheesecake in the fridge to chill for at least 6 hours, or preferably overnight.

Step 13

Use whipped cream, banana slices, drizzled caramel (heat it gently first!) and chocolate shavings to decorate the cheesecake to your preference.

Step 14

Serve immediately. Enjoy!