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Preheat the oven to 150°C. Grease and line a 30cm x 20cm x 3cm-deep lamington pan with baking paper leaving 3cm overhanging.
For the cheesecake, whiz cream cheese and bananas in a food processor until smooth.
Add the dulce de leche, eggs and cream, and whiz until smooth and combined. Pour into prepared pan and bake for 45 minutes or until just cooked with a slight wobble in the centre.
Cool in oven with door slightly ajar for 1 hour then chill for at least 2 hours or until set and firm
To make the waffle cookie dough, combine sugars, butter, eggs, vanilla, flour and baking powder in a bowl. Chill for 1 hour or until firm.
Preheat an electric waffle iron. Using about ¼ cup (60ml) dough for each waffle cookie, cover the base of the iron and cook according to the manufacturer’s instructions for 3 minutes or until golden. The waffles will be quite soft while still warm so use a spatula to turn out, then set aside on a wire rack to cool. Repeat to make 12 waffle cookies.
Using an 8cm cookie cutter, cut out 6 round pieces of cheesecake. To serve dip one side of each waffle in melted chocolate then use to sandwich cheesecake rounds