Chocolate banana base
Espresso cheesecake:
Chocolate top:
30g 70%+ dark chocolate
1 tsp coconut oil
Mix chocolate banana base ingredients together
Press into a lined small loaf tin
Bake at 170°C fan-forced for 8-10 mins
Reduce oven to 150°C fan-forced
Combine espresso cheesecake ingredients
Pour over base and bake until set
Blend until completely smooth, pour over the base and 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, Chocolate top melt and pour on top, then refrigerate for at least 3 hours (overnight is even better).