Grease an 8-inch, round springform baking tin with vegan butter then set aside.

Preheat your oven to 200 Celsius (392F). Line a regular baking tray with foil.

Place each of the bananas on the baking tray with the open banana side facing upwards. Sprinkle on the granulated sugar, then flip them so that the peel is facing upwards.

Bake your bananas for 8-10 minutes until they have turned black, and the banana is spilling out from the sides. Let them cool and make the cheesecake base.

Add your Digestive biscuits or Graham crackers to a high-speed blender or food processor and blitz until you get fine crumbs.

Next, add the melted vegan butter and the salt and blitz again until the Digestives become wet.

Press the Digestives into the base of the prepared tin firmly with your hands or the flat bottom of a glass.

Place the base into your freezer to set while you make the banana filling.

Inside a large bowl, cream together your vegan cream cheese and powdered sugar until a smooth mixture forms. Peel your baked bananas and add the soft, baked filling to the cream cheese. Cream again until combined.

Next, stir in the lemon juice, vanilla extract and melted coconut oil. The oil will make the mixture a bit lumpy, but this is okay.

Add the banana cheesecake filling into the bowl of a stand mixer with the whisk attachment screwed on. Pour in the vegan double cream and whisk for a few minutes on a high speed. The filling will thicken, and the peaks will be stiff enough to hold themselves. You can alternatively complete this step in the original bowl, using an electric hand-whisk.

Take your Digestive/Graham cracker base out of your freezer and pour the whipped banana filling over it. You can either add the toppings now or wait until the cheesecake has set. I like to add them at this stage.

Place your cheesecake into the fridge overnight or for at least 12 hours to set. The longer this banana cheesecake is in the fridge for, the thicker it will be.

Take the cheesecake out from the fridge. If you haven’t already added the toppings before chilling, evenly place the chopped bananas on top of the cheesecake. Then sprinkle on the cookie crumbs. Slice and serve.