Baked banana & caramel cheesecake slice
Melted butter, to grease
180g plain sweet biscuits (like Arnotts' Nice)
80g butter, melted, cooled
80ml (1/3 cup) thin cream
200g hard caramel lollies (like Pascall's Columbines), unwrapped
2 250g pkts cream cheese, at room temperature
115g (1/2 cup) caster sugar
1 tsp vanilla essence
4 eggs, at room temperature
270g (1 cup) mashed banana
Preheat oven to 170°C. Brush a square, shallow 23cm (base measurement) cake pan with the melted butter to lightly grease. Line the base and 2 opposite sides with a piece of non-stick baking paper, allowing about 5cm to overhang. Repeat with another piece of non-stick baking paper to line the base and 2 remaining sides.
Place biscuits in bowl of a food processor and process until finely crushed. Add butter, process until well combined. Transfer to pan. Use back of a spoon to press evenly over base. Place in fridge until required.
Heat cream in a small saucepan over medium-high heat until just simmering. Reduce heat to low and add lollies. Cook, stirring, for 1-2 minutes or until lollies melt and mixture is smooth. Reserve 2 tbs of caramel mixture. Pour the remaining caramel mixture over the biscuit base. Place in the fridge for 10-15 minutes or until the caramel is cool.
Use an electric beater to beat cream cheese, sugar and vanilla essence in a bowl, scraping down side of bowl with a spatula when necessary, for 3 minutes or until smooth. Add eggs, 1 at a time, beating well after each addition. Add banana and stir with a wooden spoon until well combined. Pour over base. Drizzle with reserved caramel (you may need to warm it if it is too firm to drizzle) and use a skewer to swirl caramel to make a decorative pattern over the top of the cheesecake.
Bake in preheated oven for 35-40 minutes or until just set in the centre. Remove from oven to cool completely. Cover loosely with plastic wrap and place in the fridge for 3-4 hours or overnight to firm. Use the paper to assist removing from the pan. Cut into slices to serve.