Lotus Biscoff Banana cheesecake

Biscoff banana cheesecake ramekins
75 ml heavy cream
4 oz cream cheese room temperature
4 lotus biscuits, crushed
1 small banana sliced
75 g Biscoff spread + 45 g melted for the top.
1/2 Vanilla extract
Cream the cheese , Biscoff spread and vanilla . Add the heavy cream and whip till it’s all incorporated and light . Place 2 crushed biscuits in each ramekin. Top with 2 heaped tablespoons of the cream cheese mixture. Cover either sliced bananas . Divide the remaining cream cheese mixture between the two ramekins. Smooth the top add one slice of banana ( or more if you like ) top it with melted Biscoff spread . Refrigerate for 4-5 hours .Enjoy!
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