1. Finely crush the digestive biscuits in a food processor or blender to create a fine crumb

2. Line an oblong springform pan with parchment paper or aluminum foil to prevent the cheesecake from sticking

3. In a large mixing bowl whisk the egg yolks 4 large egg yolks, granulated sugar 200g or 7 ounces, and vanilla sugar 10g or 0.4 ounces until light and fluffy

4. Mash the bananas 3-4 ripe bananas with a fork and fold them into the egg yolk mixture

5. Add the fresh cheese 250g or 8.8 ounces and mix until well combined

6. In a separate bowl whip the heavy whipping cream 250ml or 8.4 fluid ounces until stiff peaks form

7. Fold the whipped cream into the egg yolk mixture until no white streaks remain

8. In another bowl whip the egg whites 4 large egg whites until stiff peaks form

9. Fold the meringue crumbs into the egg whites until well combined

10. Gradually add the meringue mixture to the egg yolk mixture folding gently until no white streaks remain

11. Press the mixture into the prepared pan and smooth the top

12. Refrigerate for at least 3-4 hours or overnight at a temperature of 4 degrees Celsius or 39 degrees Fahrenheit

13. Remove the cheesecake from the refrigerator about 10 minutes before serving to allow it to thaw slightly at room temperature around 20 degrees Celsius or 68 degrees Fahrenheit

14. Top with whipped cream sliced banana meringue crumbs and drizzle with chocolate sauce if desired

15. Serve immediately and enjoy