Banana Cheesecake with Salted Caramel

Preheat the oven to 165°C. Line a 24 cm springform pan with baking paper, and thoroughly wrap the bottom and sides of the pan from the outside with several layers of aluminum foil to prevent water from seeping in during the water bath.

Finely crush the butter biscuits, mix with 70 g of melted butter, then press into the bottom of the springform pan using the bottom of a glass. Bake for 10 minutes, then remove and let cool.

Pass the cottage cheese through a sieve or cream it in a food processor until completely smooth. Puree 450 g of bananas.