Banoffee cheesecake

Method

1. Whizz the biscuits, pecans and cinnamon to crumbs in a food processor. Pour in the butter and pulse until combined. Using your hand or the back of a spoon, firmly and evenly press the mixture over the base and up the sides of the tin to create a biscuit case. Chill for 30 minutes. Heat the oven to 200°C/180°C fan/gas 6.
2. For the filling, use an electric mixer to whisk all the ingredients, except for the salted caramel sauce, until smooth and thickened. Pour into the chilled biscuit case and dot the caramel sauce over. Transfer to a baking sheet and bake for 50-60 minutes until set around the edges with a slight wobble in the middle. Cool, then cover and chill overnight.
3. Remove the cheesecake from the fridge 30 minutes before serving. For the topping, whip the cream with the vanilla to soft peaks, then spoon over the cheesecake. Top with the sliced bananas, drizzle over the salted caramel sauce and grate over the dark chocolate to serve.