Mix crushed chocolate biscuits with 25g melted butter and honey in a bowl.
Press the biscuit mixture into a 23cm springform tin to create a flat base.
Fry banana chunks in 50g butter for 3 minutes until golden-brown.
Cool bananas slightly and arrange on the biscuit base, reserving some for garnish.
Whisk cream cheese and icing sugar until smooth, then stir in maple syrup and caramel.
Spread the cream cheese mixture evenly over the bananas in the tin.
Refrigerate the cheesecake for at least 30 minutes to set.
Simmer 40g butter and 175ml cream in a saucepan over medium heat.
Stir in the chopped milk chocolate until combined.
Melt over low heat until the sauce is smooth and glossy.
Remove the cake from the tin and serve topped with reserved bananas and chocolate sauce.