For you Judt Lee,hopr this helps

Banoffee Cheesecake with Toffee Pecan Sauce
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Base:
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4oz sweet oat biscuits
1 1/2oz melted butter
1 1/2oz pecan nuts
Filling:
3 medium size ripe bananas (8oz peeled weight)
1tbsp lemon juice
3 size 1 eggs
12oz medium fat curd cheese
200g tub fromage frais
8oz caster sugar

Sauce:
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2oz butter
3oz soft brown sugar
1 1/2oz pecan nuts
2oz granulated sugar
5oz golden syrup
5oz double cream

Topping:
3 medium size ripe bananas
2tbsp lemon juice Method
Preheat oven to 150°C/300°F/gas mark 2.
For the base:
Place biscuits in bowl and crush them. Add melted butter and chopped pecan nuts. Mix well and put in cake base. Pre-bake in oven for 15 minutes.

For the filling:
Blend bananas and lemon juice in processor until smooth then simply add the rest of the filling ingredients. Blend and pour over biscuit base. Bake on middle shelf of oven for 1 hour.

For the sauce:
In a saucepan, place butter, sugars and syrup and over a low heat let everything dissolve completely. Pour in cream and stir until smooth. Add the chipped pecan nuts and stir. Remove from the heat and allow to cool completely before pouring into a jug ready for serving.

Decorate with slices of banana that have been soaked in lemon juice and serve with the sauce.