Shady Grady Cheesecake

Recipe's preparation

Base

Melt butter in TM Bowl for 2 mins / 60° / speed 2 making sure that butter is completely melted before moving on to next stage. Add biscuits and cinnamon and mix for 20 secs / speed 6, stopping half way to scrape down edges.

Press the mixture over the base of a lined 20cm spring-form tin. Chill for approx 30 mins.

Cheesecake mixture

Add boiling water to a small bowl and sprinkle with gelatine and stir until gelatine is largely dissolved. Add lemon juice, stir and microwave for 30 secs. Remove and complete dissolving the gelatine and set aside.
Add cream cheese, sour cream, banana and honey to TM bowl and mix for 20 secs / speed 6. Add gelatine mixture and combine for another 10 secs / speed 6.

Pour the mixture on top of the biscuit base and chill in refrigerator for 2 hours until the cheesecake is partially set.


Topping

Mix together cornflour and sugar in a small saucepan. Dissolve the corn syrup in the warm water and slowly add to dry mixture stirring to dissolve. Heat over medium heat stirring continuously until the mixture boils and clarifies. Remove from heat and add Baileys Irish cream. Mix in well. Allow to cool partially before pouring over cheesecake filling. Return to refrigerator for 1-2 hours to set completely. Remove from springform pan and decorate with whipped cream.