Base:
1 pack of malt or digestive biscuits
100g butter, melted

Filling:
3 Dole bananas
1 tsp lemon juice
600g cream cheese
1 cup icing sugar
1 tsp vanilla essence
250 mls cream

Topping:
1/4 cup caramel sauce (can use store bought or make your own)

1. Line a springform cake tin with baking paper and spray or brush with oil.
    
2. Blitz the biscuits in a food processor. If you do not have a food processor, you could bash the biscuits in a plastic bag with a rolling pin into fine crumbs. Mix together with the melted butter. Press the biscuit mixture into the bottom of prepared cheesecake/cake tin. Place in fridge to set for 30 minutes.
    
3. Rinse the food processor then peel the banana and gently squeeze a small amount of lemon juice over them then blitz in a good processor until completely smooth.
    
4. In a large mixing bowl add the cream cheese, icing sugar and vanilla essence and mix together using a stand mixer.
    
5. In another mixing bowl add the cream and beat with the stand mixer until soft peaks form. Do not let this get to stiff peaks.
    
6. Add the whipped cream and the banana to the cream cheese mixture and gently fold together until combined.
    
7. Remove the biscuit base from the fridge and spoon in the filling mixture, smooth down with the back of a spoon until even.
    
8. Pour the caramel sauce over the top then using a knife or something sharp, gently swirl it around to create a marbled look.
    
9. Place in the fridge to set overnight. When ready to eat, slice with a warmed knife and enjoy!