Step 1

Preheat oven to 350°F. Lightly grease a 12 cup mini cheesecake pan.

Step 2

In a food processor, blend cookies until only fine crumbs remain. Mix in sugar and melted butter. Add 1 small cookie scoop of crust mixture to each cavity. Press firmly to create a flat crust. Bake for 5 minutes.

Step 3

Reduce heat to 325°F.

Step 4

In a large bowl or stand mixer, mix together softened cream cheese and sugar until smooth and fluffy. Add banana, vanilla and salt, mixing until smooth. Finally add 1 egg, mixing only until just combined.

Step 5

Divide mixture between cavities, roughly 1 heaping medium cookie scoops worth of filling. Cavities should be only be filled 2/3 full.

Step 6

Bake for 15-18 minutes. Cool to room temperature prior to chilling overnight.

Step 7

Prepare whipped cream by beating together heavy cream, sugar and vanilla until soft peaks form.

Step 8

Carefully remove cheesecakes from pan, removing disc from the crust bottom. Top off with fresh whipped cream and optional chocolate shavings.

Step 9

Store chilled.