First, melt the butter in the microwave and, separately, finely blend the biscuits, then add the butter and mix.
Pour the mixture into the mold lined with baking paper and compact it well with the bottom of a glass or a small bowl, then leave to rest in the refrigerator.

Soak the gelatine in cold water for 10 minutes.

Peel the banana, cut it into pieces and blend it with lemon juice and vanilla until you obtain a smooth cream.

Mix the cheese with the sugar and banana.
Gently squeeze the gelatine and dissolve it in 100 ml (taken from the total) of hot cream; whip the remaining cream, very cold from the fridge.

First incorporate the cream and gelatine into the cheese mixture, mixing well, and then the whipped cream, mixing delicately so as not to deflate it.

Take the base, pour the cream obtained on top and level the surface well, then put it back in the fridge for at least 4 hours.

Take the cheesecake, gently turn it out and decorate with whipped cream and banana slices.

The banana cheesecake is ready, all you have to do is serve it.