Charlotte’s Banoffee Cheesecake

To Make the Mini Cheesecakes

1. Preheat oven to 325 Degrees Fahrenheit
2. Grease the crevices of a mini cheesecake pan OR line a cupcake tin with liners
3. In a food processor or blender, place the graham crackers and grind them until they become a fine powder. Add the melted butter and blend until combined
4. Place about 1 teaspoon of the cracker crumbs into each crevice of the pan. Press down with your fingers or a small shot glass to ensure that the crumbs distribute evenly onto the pan
5. Add a slice of banana on top of the graham cracker mixture
6. Meanwhile, cream the cream cheese and sugar using a mixer for 3-4 minutes. Scrape down the sides of the bowl with a spatula
7. Add the vanilla to the mix
8. Add the egg and mix
9. Finally add the sour cream and mix until the mixture becomes creamy
10. Pour the cheesecake mixture into the pans filling them halfway up
11. Bake in the oven for 20-25 minutes or until mixture sets but center still jiggles (mine took about 24 minutes)
12. Remove from the oven and cool on a cookie rack for 10 minutes
13. Place the pan in the fridge to chill for about 2 hours

For Toffee

1. In a saucepan over LOW heat place the brown sugar and butter. Mix with a wooden spoon until butter is melted
2. Add the condensed milk and stir constantly until the mixture turn a bit darker in color. About 4-5 minutes. Do not let it burn
3. Remove cheesecakes from the fridge and add a BANANA slice on top
4. Using an small ice cream scoop, add a dolor of toffee on top of each cheesecake
5. Chill for about 1 hour or until has set

For Whipped Cream

1. Using a mixer, whip the chilled cream until hard peaks form
2. Spoon or pipe cream on top of each cheesecake
3. Drizzle with caramel sauce (optional)
4. Enjoy!