Crush the biscuits by placing them in a plastic see-through bag, sealing it and rolling over with a rolling pin until they resemble fine breadcrumbs.
In a saucepan over a low heat, melt the spread. Add the crushed biscuits to the melted spread and work quickly to combine. Press into a prepared loose-bottom tin and refridgerate, ideally for 20 minutes or longer if you have the time to spare.
In a bowl combine the cream cheese and yogurt, using a whisk, beat until they are smooth and lump-free.
Break up the choclate into small pieces and place in a bowl.
Using a bain marie or simply a heat proof bowl place over a suacepan of hot water(not boiling water), melt the chocolate completely, taking care not to get any water in it as it melts. Let the chocolate cool for around 5 minutes.
Pour the cooled melted chocolate into the cream cheese and yogurt mixture and whisk to thoroughly combine.
Remove the prepared tin from the fridge. Spread the chocolate cream mixture over the biscuit base and return to the fridge for a further hour.
Just before serving, remove the cheesecake from the fridge, slice a banana thinly and place in a neat pattern over the chocolate cream. Finish by sprinkling with crushed flake. Eat and enjoy!
Tip: Don't compromise on the quality of the ingredients as that is what gives this dish its flavour.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.