1. Preheat the oven to 170°C (340°F). Grease an 8 inches (20cm) springform tin lightly and line with some baking parchment. Set aside. Melt the butter and let cool down again.

2. Add the cookies to a freezer bag and crush with a rolling pin until you get fine crumbs. Add the melted butter to the bag and mix until the crumbs are evenly moistened. Transfer to the prepared tin and press to the bottom to get one even layer. Set aside.

3. Mash the bananas and add them to a large bowl. Add the cream cheese, greek yogurt, heavy cream, vanilla extract, and eggs. Mix on low speed until well combined. Mix the sugar with the cornstarch and add to the bowl – mix until everything is well combined. Pour the mixture into the prepared tin and smooth out the top. Bake for 75-80 minutes. The edges of the cheesecake should be set, but the center should still wiggle a bit when you move the baking tin. Turn off the oven and leave the cake for another 20 minutes in the oven, then take out, run a knife around the cake to loosen it from the tin, and let cool down completely inside the tin. When cooled place in the fridge for at least 4 hours or overnight.

4. For the bananas foster add the butter and sugar to a saucepan and heat up so the butter can melt and the sugar dissolves. Add the cinnamon, nutmeg, and heavy cream and mix to combine. Add the rum and light up with a kitchen torch or lighter – be careful – the fame will be quite big. Slightly move the saucepan until the flame dies, then add the sliced bananas and let cook for a minute or two until the sauce thickens. Remove from the heat and let cool down.

5. Add the heavy cream, confectioners’ sugar, and cinnamon to a bowl and whisk until stiff peaks form. Fill into a piping bag with a star tip and decorate the cheesecake. Pour the bananas foster on top of the cake and serve.