Step 1

Smash the biscuits up in a bag or food processor until you have an even crumb, then tip into a bowl.

Step 2

Add the melted butter and the sugar to the biscuit crumb. Mix well to combine.

Step 3

Grease a loose-bottomed 20cm (8 inch) sandwich tin and then tip the biscuit mix into it. Press down to flatten. It’s important the biscuit is packed down really tightly. Place in the fridge while you prepare the filling.

Step 4

Put the cream, cream cheese, sugar and banana pudding powder in a large mixing bowl. Whisk until thick and evenly combined.

Step 5

Add the melted and cooled white chocolate, then whisk through.

Step 6

Pile the filling into the tin and level off.

Step 7

Pop in the fridge for at least 2 hours to set, or overnight.

Step 8

Run a knife around the inside edge of the tin, then open the hinge to release the cheesecake. Transfer to a board.

Step 9

Arrange the sliced banana on top of the cheesecake.

Step 10

Drizzle with toffee sauce.

Step 11

Cut into 12 slices and serve to plates - add a little extra toffee sauce, if you like.

Step 12

Run a vegetable peeler down a square of chocolate to create decorative chocolate curls.