Alcoholic Banana Cheesecake with Rum

Preparation Preheat the oven to 180°C (350°F).

Crust In a food processor, crush the digestive biscuits until they resemble fine crumbs.

3.In a mixing bowl, combine the crushed biscuits, melted butter, and brown sugar. Mix until well combined.

4.Press the mixture into the bottom of a 9-inch springform pan, forming an even layer.

5.Place the pan in the preheated oven and bake for 10 minutes. Remove from the oven and let it cool.

Filling In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.

7.Add the mashed bananas, eggs, rum, and vanilla extract to the cream cheese mixture. Mix until well combined.

8.Pour the filling mixture over the cooled crust in the springform pan.

9.Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.

10.Turn off the oven and leave the cheesecake inside for another hour to cool slowly.

11.Remove the cheesecake from the oven and let it cool completely. Then refrigerate for at least 4 hours or overnight to set.

Topping In a chilled mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form.

13.Spread the whipped cream over the chilled cheesecake.

14.Garnish with sliced banana and refrigerate until ready to serve.

15.Slice and enjoy!