Crunchy Banana Cheesecake

1. Blitz together biscuits and melted butter to a crumb consistency.

2. Press into 9” springform tin lined with greaseproof paper and set in the fridge.

3. Gently melt the white chocolate in a bain marie or the microwave.

4. Once the chocolate is cooled, stir in the cream cheese and crème fraîche.

6. Swirl the peanut butter through the cream mix, then add on top of the biscuit base. Leave to set for at least 6 hours in the fridge.

7. Before serving, top with sliced bananas.