Banana and Caramel Cheesecake Bars

For the Crust:

• 200g (1 packet) coconut biscuits, crushed
• 125ml (1/2 cup) butter, melted

For the Caramel:

• 250ml (1 cup) white sugar
• 90ml (6 Tbsp) butter
• 125ml (1/2 cup) cream

For the Filling:

• 5g gelatin (half a sachet)
• 500g cream cheese, softened
• 180ml (3/4 cup) banana, mashed (about 2 medium bananas)
• 180ml (3/4 cup) Food Lover’s Full Cream Yoghurt
• 125ml (1/2 cup) castor sugar
• 60ml (1/4 cup) caramel

For the Topping:

• 30ml (2 Tbsp) butter
• 4 bananas, thinly sliced
• 60ml (1/4 cup) caramel

For the Crust:

• Prepare a 22 cm x 28 cm tin with parchment paper and non-stick spray.
• In a large bowl, combine the crushed biscuits and melted butter together until well combined.
• Press the mixture into the prepared tin and set in the fridge for 30 minutes while you make the caramel and filling.

For the Caramel:

• In a medium sized saucepan over medium heat, melt the sugar until completely dissolved. Add the butter and stir continuously until melted and well incorporated. Slowly add the cream, stirring as you pour. It will sizzle a bit, just keep stirring. Remove from the heat and set aside to cool. Remember to reserve 60 ml (1/4 cup) of the caramel for the caramel swirl in the filling.

For the Filling:

• Mix the gelatin with 30 ml of water in a small bowl and stir until the gelatin has completely dissolved.
• In a large mixing bowl, beat the cream cheese, mashed banana, yoghurt, and sugar together until smooth. Melt the gelatin mixture in the microwave for 30 seconds and gently fold it into the cream cheese mixture.
• Pour the mixture over the prepared crust and swirl with the caramel. Place back in the fridge and allow to set for 1 -2 hours or until firm.