Banana and Almond Funfetti Cheesecake

Preheat the oven to 170 °C (325 °F). Line a 20 cm (8″) springform pan with multiple layers of aluminium foil.

In a bowl, mix the Graham cracker crumbs with the butter and salt. Place at the bottom of the 20 cm (8″) pan. Press lightly to even up the crust.

In a blender, puree all the filling ingredients except the multicolored sprinkles until smooth.

Then, add the sprinkles to the preparation. Mix gently using a spatula (the sprinkles will melt quickly once added to the filling). Pour unto the crust.

Place the cake on a baking dish and pour boiling water halfway to the top of the springform pan. Bake in the oven about 1 hour.

Remove the cake from the water bath. Immediately run a knife around the edge of the pan.

Let cool at room temperature for an hour. Then, cover with a plastic wrap and refrigerate until ready to serve (6 hours minimum). Finally, remove from pan and serve.

Meanwhile, mix all the almond crumble ingredients in a small bowl.

Adjust the oven’s temperature to 180 °C (350 °F). Place on a baking sheet lined with a silicone mat or parchment paper and bake for 15 minutes. Add on top of the cheesecake.