*Optional: Cocoa powder (for decoration)

Directions
[For Biscuit Base]

1. In a ziploc bag, crush the digestive biscuits with a rolling pin. 

2. Add caster sugar to the crushed digestive biscuits. 

3. In a small ceramic/microwaveable bowl, microwave the butter till it is melted. Add the butter to the biscuit mix. 

4. Seal the ziploc bag, and mix well.

5. Pour the biscuit mix into the cake pan, and use a cup or whatever suitable to flatten the layer on the base. 

6. Place it in the fridge while you prepare the cheesecake.

[For Chocolate Banana Cheesecake]

1. In a small bowl, mash 3 bananas with a fork. Slice 2 bananas, 1 for placing on the cheesecake base, and 1 for decoration. Set aside.
2. Pour dark chocolate chips in a heat-proof bowl. Then, place the bowl over a pot of boiling water with the fire on low. Let the chocolate melt completely, and remove from the heat to cool. Set aside. 

3. In an large bowl, beat the cream cheese with an electric mixer till it's white and fluffy.
4. Add the melted chocolate to the cream cheese, and mix well. 

5. In a separate bowl, beat the heavy cream till soft peaks form.

6. Add the caster sugar and heavy cream to the cream cheese mixture. Mix well.

7. Dissolve the gelatin powder in hot water and add to 6.
8. Mix in the mashed bananas from 1.
9. Remove the cake pan from the fridge, and line the base with a sliced banana from 1. (Note: try to line the slices along the circumference of the base, and place the remaining in the middle)
10. Pour in the chocolate banana cheesecake mixture, smoothening out the top. Place in the fridge to cool.

[For Chocolate Ganache]

[For Decoration]
1. Sprinkle the granola along the circumference of the cake using a teaspoon.
2. Place the sliced bananas on top of the granola.
3. Chill in the fridge for at least 3 hours before serving. Enjoy!

All credits goes to Bakerita

Directions

1. Preheat oven to 165°C (325°F).
2. Heat the milk in a medium saucepan over medium heat until scalded - that is, small bubbles form on the edges of the milk and it almost, but not quite, comes to a boil. Turn off the heat.
3. Meanwhile, melt chocolate in a metal bowl over a water bath, stirring occasionally. Alternatively, microwave the chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval, until melted and smooth.
4. Set a fine-mesh strainer over the melted chocolate, and pour the milk. Let sit for 2-3 minutes and whisk well again to ensure that the chocolate and milk are completely blended. In a large bowl, whisk together the eggs and egg yolks and slowly whisk the hot milk-chocolate mixture into the eggs.
5. Strain the mixture through a sieve. Stir in salt and vanilla.
6. Arrange four 180ml ramekins in a roasting pan with deep sides. Pour the custard mixture evenly into the ramekins. Carefully move the roasting pan to the oven. Fill the pan with hot water halfway up the sides of the ramekins to prevent over-baking. Cover the pan loosely with aluminium foil. Bake for 35 - 45 mins or until just set. Be sure to start checking early; baking time will depend on the thickness and depth of your ramekins and roasting pan. The pots de crème will wiggle stiffly like firm Jell-O when they are done.
7. Carefully remove the roasting pan from the oven and let the ramekins cool. Once cooled, cover with plastic wrap, and refrigerate for at least 4 hours or up to 2 days.
8. To serve, whip heavy cream to soft peaks. Serve the pots de crème, completely chilled, in their ramekins with a little dollop of whipped cream and a sprinkle of chocolate shavings.

HEALTH BENEFITS OF ACAI

1. Crush the digestive biscuits. A mess-free way is to place the biscuits in a plastic bag, and crush with a rolling pin. 

2. Mix the melted butter with biscuit crumbs until they are thoroughly combined. 

3. Line a 6 inch spring foam pan with parchment paper. Press the biscuit mixture to the base of the pan using a cup or anything that makes it easier for you to flatten :)

4. Place it in the freezer while you prepare the cheesecake. 

[For Cheesecake]

1. Using an electric mixer, beat the heavy cream for about 3 minutes, just before soft peaks start to form. This prevents over beating the heavy cream as it might become too stiff. Set aside.

2. In a separate bowl, use an electric mixer to beat the cream cheese till it is soft and fluffy. Then, add the defrosted acai and mix well. 

3. Combine the heavy cream with acai cheesecake mixture. 

4. Dissolve the gelatin powder in hot water, and add to mixture in Step 3. Mix well.

5. Remove the cake pan from the freezer, and pour the acai cheesecake over the biscuit base. 

6. If you wish, decorate the top of the cheesecake with granola. Refrigerate for at least 3 hours. 

7. Remove the cake gently from the pan. You can choose to decorate with melted chocolate using a piping bag. I drew a peaceful face on my cake :) If not, skip this step and enjoy!

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EASY PAVLOVA RECIPE 
Servings: Makes 8" Pavlova
Time: Active time: 25 min + Baking time: 30 min

Ingredients
[For Meringue]
3 egg whites at room temperature