Banoffee Pie Cheesecake

Ingredients

Base- 2 packets chocolate chip cookies
100 g butter

Filling- 500g cream cheese
¾ cup caster sugar
1tsp gelatine touch boiling water
200g melted white chocolate
1 cup cream (buy 500ml, use the rest for garnish)
Garnish- 2 tins highlanders condensed milk caramel
3 ripe bananas
Rest of the cream

1. Line a 25 cm spring form cake tin with baking paper. Crush the biscuits, food processor, or ninja until resembles fine breadcrumbs. Add melted butter and press into base. Refrigerate while make the filling. 
2. Soften cream cheese, melt the white chocolate in 30 second bursts. Set aside. 
3. Semi whip the cream, set aside.
4. Melt the gelatine with water in microwave, two 30 second burst until dissolved. Set aside.
5. In cake mixer bowl, beat cream cheese, two heaped tablespoons of caramel, sugar until smooth and creamy. On slow add the white chocolate and gelatine, beat medium until thick and smooth.
6. By hand, fold in the semi whipped cream.
7. Pour mixture on to the base. Using 1 whole can of caramel ripple into the mixture on top. Set in the fridge for 3-4 hours or overnight. 
8. When serving. Remove from tin. Stir the rest of the caramel, with some of the cream until smooth and runny.
9. Whip the rest of the cream with a touch of vanilla and layer on top. Slice bananas and layer on top then smother with the caramel. Enjoy =)