220g Philadelphia extra light cream cheese spreadat room temperature
2 tspcocoa powdersifted to dust
Instructions
In a food processor, place biscuits and blitz to form fine crumbs. Add cinnamon and melted spread, then blitz again.
Line a 20cm loose-bottom cake tin with baking paper. Press biscuit mixture evenly into the bottom, using the back of a wet spoon. Chill in the fridge while you make the topping.
In a small bowl of cold water, soak gelatine for 5 minutes. In a food processor, place banana's, maple syrup, vanilla bean paste, yoghurt and cream cheese. Blitz until mixture is smooth and creamy.
Drain the soaked gelatine, then mix with 3 tablespoons boiling water until smooth and pour into cream cheese mixture. Mix well, then pour over chilled biscuit base. Return to fridge and chill for at least 12 hours, or overnight.
Dust cheesecake with cocoa powder just before serving.