Mix the chocolate banana base ingredients and press into a lined small loaf tin.
Bake at 170°C fan-forced for 8–10 mins.
Reduce oven to 150°C fan-forced.
Blend the espresso cheesecake ingredients until completely smooth, pour over the base.
Bake for 30–35 mins, until the edges are set and the middle still has a gentle wobble.
Turn the oven off, crack the door and leave for another 10 mins.
Cool completely, then refrigerate for at least 3 hours (overnight is even better).
Melt the chocolate top ingredients, drizzle over the chilled cheesecake and finish with sea salt.
Pop it back into the fridge to set, then slice into 8.
