Preheat the oven to 180 degrees. Line the base and sides of a 20cm spring form cake tin. Place the biscuits in a freezer bag and bash with a rolling pin, making sure to keep some larger chunks. Place a small saucepan over low heat and melt the butter with the cinnamon.
In a bowl mix the crushed biscuits and butter mixture. Spread over the base of the of the cake tin. Press down firmly to make sure you have a compact base. Place the cake tin in the oven for 15 mins on medium shelf while you make the topping.
Mash the banana well and mix with the lemon juice, set aside. Separately melt the white and dark chocolate over a pan of simmering water making sure that the base of the bowl is not touching the water. Leave to cool. The base should be ready by now, remove the tin from the oven and leave to cool.
Turn the oven down to 150 degrees. In a large bowl mix the sour cream, cream cheese, eggs, cornflour and sugar with electric beaters until well combined. Take ¼ of the cream cheese mixture out mix together with the cooled dark chocolate. Mix the white chocolate, banana, walnuts and vanilla together with the ¾ of the cream cheese mixture.
Pour 1/3 of the white chocolate mixture into the prepared crust. Drop in spoonfuls of the dark chocolate mixture on top. Pour in the rest of the white chocolate mixture over that.
Finally, drop in spoonfuls of the rest of dark chocolate mixture and swirl it all around with a knife, but don’t overmix. Place the in the preheated oven and bake for 45-50 mins until cooked but still slightly wobbly in the middle. Run a thin spatula around the edges and leave to cool.
Once cooled, remove from tin and refrigerate overnight. Serve with fresh raspberries.
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