250g packet plain sweet biscuits (such as Nice biscuits)
125g butter, melted and cooled
750g cream cheese, at room temperature
¾ cup caster sugar
2 tsp vanilla extract
2 tbsp plain flour
1 egg yolk, extra
300ml carton sour cream
300ml carton pure cream
125g white chocolate melts
½ cup Caramel Top’n’Fill
2 small bananas, sliced
1 Grease and line the base of a 22cm (base) springform pan with baking paper. Process biscuits in a food processor until fine crumbs form. Add butter; process until combined. Press mixture over base and sides of prepared pan, finishing 1.5cm from top of pan. Refrigerate for 30 minutes.
2 Preheat oven to 160˚C. Using an electric mixer, beat cream cheese, sugar and vanilla until combined. Add flour; beat to combine. Add eggs, 1 at a time, plus extra yolk; beat after each addition. Stir in the sour cream.
3 Pour mixture into prepared shell. Place cake pan on baking tray and bake for 50 minutes or until the outer 3cm of cake feels quite firm and the centre is wobbly like custard. Cool in oven with door ajar. Cover and refrigerate overnight.
4 Combine ¼ cup cream and chocolate melts in a heatproof bowl over a saucepan of simmering water (don’t let bowl touch water). Stir until smooth. Remove from heat and whisk in caramel. Cover and refrigerate for 25 minutes or until thickened. Spread caramel mixture over cheesecake. Refrigerate for 1 hour.
5 Whip remaining cream and dollop over top of cheesecake. Place slices of banana over cream and serve.