Banoffi Cheesecake

150 (6oz) Crushed digestive biscuits

100g (4oz) melted butter

Filling

2 cartons of toffee flavoured yogurt

300g (12oz) soft cheese

50g (2oz) soft brown sugar

250ml (1/2 pt) Dairy Whipping cream

1 sachet gelatine

To finish

2 bananas thinly sliced

1 tabsp lemon juice

125ml (1/4 pt) fresh whipping cream

50g (2oz) dark chocolate

Method

* Add the crushed biscuits to the melted butter and press into the base of a loose bottom tin

* Cream the sugar and cream cheese, fold in the toffee yogurt.

* Dissolve the gelatine in the water and heat but do not boil, add to the cheese and toffee mix

* Whip the cream until thick, fold into the cheese mix & pour over the biscuit base.

* Decorate with thinly sliced bananas and fresh cream.

Serves 6