5 individually-wrapped banana bread slices (500g packet)
2 tablespoons butterscotch-flavoured liqueur
2 bananas (170g each), diagonally sliced
Vanilla ice-cream, to serve
3 teaspoons powdered gelatine
500g cream cheese, chopped, at room temperature
½ cup brown sugar, firmly packed
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
250g tub sour cream
300ml tub thickened cream, whipped
300ml tub thickened cream
1 cup brown sugar, firmly packed
100g salted butter, chopped
Invert base of a 23cm round springform pan (base measuring 22cm). Grease and line base and side with baking paper.
Arrange banana bread, in a single layer and trimming to fit, over base of prepared pan. Brush with liqueur.
To make filling, sprinkle gelatine over 2 tablespoons water in a small heatproof jug. Sit jug in a small saucepan of simmering water. Stir until gelatine is dissolved. Remove jug from pan. Cool slightly.
Beat cream cheese, sugar, vanilla and cinnamon in a large bowl of an electric mixer until smooth. Beat in gelatine mixture until combined. Add sour cream. Beat on a low speed until smooth. Fold in whipped cream. Pour into pan. Refrigerate, covered, overnight.
To make sauce, combine all ingredients in a medium saucepan over a low heat. Stir until sugar is dissolved. Bring to boil. Gently boil for about 10 minutes, or until slightly thickened. Remove from heat.
Just before serving, remove side of pan. Slide cheesecake onto a plate. Top with bananas. Drizzle with some of the warm sauce. Serve with remaining sauce and ice-cream.
TIP! Banana bread slices are available from supermarkets. Cheesecake and sauce can be made up two days ahead. Keep, covered, in the fridge. Reheat sauce in a small saucepan or in the microwave until hot.