• Grease an 8" deep dish
• Melt the butter and add the biscuit crumbs.  Stir well.
• Press the biscuit mixture into the dish, spreading evenly and place in the fridge to chill for twenty minutes.
• Whisk the cream until stiff then add the condensed milk, juice and zest of the lemon, and two tablespoons of the honey.
• Fold the mixture together until well mixed.
• Slice the banana and place it in a layer over the biscuit mixture.
• Spoon the filling over the biscuit & banana base spreading evenly.
• Drizzle the other two tablespoons of honey over the cheesecake to decorate.
• Place back in the fridge for two to three hours until set.
• Ready to serve and enjoy!

      ( For those who love banoffee, this is very similar)