Raffraîchissant cheesecake with banana split

For the base, process the biscuits in a food processor until they become fine crumbs, or place them in a freezer bag and crush them with a rolling pin. Add the melted butter to the biscuit crumbs and mix well. Spread the mixture evenly over the base of a springform pan lined with baking paper, press down firmly and chill in the fridge.

For the filling, beat the cream cheese in a large bowl with a hand mixer until smooth. In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff. Gently fold the whipped cream into the cream cheese until well combined.

To complete the cheesecake, spread the banana slices evenly over the cookie crust and top with the cream cheese filling. Let the cheesecake set in the refrigerator for at least 4 hours, or overnight. Decorate with chocolate sauce and strawberry sauce before serving