Banana Cheesecake with Thick Toffee Sauce

Preheat the oven to 300 degrees F. Grease an 8-inch springform pan.

Place the pecans on a baking sheet and place in the oven for 7-8 minutes or until lightly toasted (stir them a couple of times during the cooking time).

Combine the toasted pecans, graham cracker crumbs, and melted butter in a bowl and mix well. Press the crumb mixture onto the bottom of the greased springform pan. Place the pan in the refrigerator to chill.

Prepare the cheesecake filling by combining the bananas and lemon juice in a food processor and processing until smooth. Add the eggs, cottage cheese, yogurt, and sugar to the food processor and process until smooth. Spread the cheesecake filling over the chilled crumb crust. Place the springform pan in the oven and bake at 300 degrees F for 1 hour. Turn the oven off and leave the cheesecake in the oven until it is room temperature.

Meanwhile, prepare the toffee sauce by combining the butter, brown sugar, granulated sugar, and golden syrup in a saucepan over low heat. Cook, stirring frequently, for 5 minutes or until the sugars have dissolved.

Add the heavy whipping cream and vanilla extract and mix until smooth. Remove the pan from the heat and let cool completely.

When the cheesecake is cool, run a knife around the inside edge of the springform pan and carefully remove the sides from the pan. Place the cheesecake on a serving platter.

Peel and slice the remaining bananas on an angle for the topping and toss them with the lemon juice. Layer the banana slices over the top of the cheesecake.

Slice the cheesecake and serve it drizzled with the toffee sauce. Store any leftovers in an airtight container in the refrigerator.