1 cup chocolate cookie crumbs
4 tablespoons butter, melted
1/2 cup semi-sweet chocolate (chocolate chips)
2 bananas thinly sliced
1 cup of heavy cream 35%
225 grams cream cheese
1 cup of creamy peanut butter
1 cup of confectioners sugar
414 ml sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
Combine cookie crumbs and melted butter in a small bowl and stir with a fork until well mixed. Press into bottom and about 1 inch up the sides of a 9 inch spring form pan.
Melt chocolate in a microwave safe bowl for about a minutes and 1/2 mixing after ever 30 seconds. Pour over cookie crust. Cut bananas in thin slices and place over melted chocolate. Refrigerate while you prepare the filling.
In a medium size bowl beat the heavy cream until it becomes stiff ( like whip cream). Place in refrigerator until ready to use. In a large bowl, using an electric mixer at medium high speed, beat together cream cheese and peanut butter until light and fluffy. Reduce speed and gradually add confectioners' sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase the speed and to medium and beat until filing is smooth.
Fold in the whip cream into the cream cheese / peanut butter mix. Poor the filling into the prepared springform pan. Drizzle some melted chocolate on top if desired and refrigerate 3 hours or overnight before serving.