Line a 20cm springform cake tin with baking paper.

Place 200g of Oreos in 2 plastic food bags and smash with a rolling pin to form crumbs.

Melt the butter in a pan over a gentle heat, then stir in the Oreo crumbs.

Pour the crumb mix into the tin and flatten down evenly.

Spread the banana slices over the base.

Whip the cream with a whisk until it forms soft peaks.

Make up the vege gel by sprinking onto 200 mls of cold water and mixing (dispersing any lumps with a fork, or sieve) then bring to the boil in a pan.

Set aside to cool for 5 mins.

Place the cream cheese, sugar and vanilla extract in a bowl and mix well, then mix in the cream.

Pour in the vege gel and beat with a large whisk until thoroughly mixed in.

Fold in the broken Oreos.

Pour mixture onto biscuit base and smooth out with a spatula.

Cool in fridge for a minimum of 3 hrs to set.

Once set decorate cheesecake with broken Oreos.

Best eaten on the same day.