Method
1. Grease a 22cm round springform pan and line base and side with baking paper.
2. Process biscuits until finely crushed. Add melted butter. Process until just combined. Press biscuit mixture evenly over base of pan. Refrigerate while preparing filling.
3. To make the filling, beat cream cheese in a large bowl with an electric mixer until creamy. Add egg, cream, sugar and rind. Beat for 5 minutes until thick and smooth. Cut bananas into thin slices and toss in a bowl with lime juice.
4. Pour 1/2 the filling over the biscuit base. Top with drained banana slices. Pour remaining filling over top. Place pan on an oven tray.
5. Cook in a slow oven (150C) for 1 hour or until filling is just set. Cool in oven with door ajar. Cover and refrigerate for 4 hours or overnight.
6. To make toffee sauce, combine cream, sugar and chopped butter in a pan. Stir over a low
heat until sugar has dissolved and butter has melted. Bring to boil. Simmer, uncovered, for 2 minutes.
7. Decorate side of cheesecake with cream. Press toffee into cream. Top with mint leaves and toffee sauce.