Creamy Banana Cheesecake with Ryazhenka

In a food processor, pulse the Maria biscuits until finely crushed. Alternatively, you can place them in a zip-lock bag and crush them with a rolling pin. Add the cocoa powder and mix well.
Press the biscuit mixture evenly into the bottom of a springform pan (around 8 inches). Use the back of a spoon to compact it tightly. Place the pan in the fridge to set while you prepare the filling.

Make the Banana Cheesecake Filling:
In a blender or food processor, combine the ripe banana, Ryazhenka, cream cheese, powdered sugar, and vanilla extract. Blend until smooth and creamy, ensuring there are no lumps of cream cheese.

Assemble the Cheesecake:
Pour the banana mixture over the chilled biscuit base in the springform pan. Smooth the top with a spatula for an even layer.

Chill and Set:
Place the cheesecake in the fridge for at least 4 hours, or overnight if possible, to allow it to set and firm up.

Serve:
Once set, remove the cheesecake from the springform pan and transfer it to a serving plate. Optionally, garnish with banana slices or a dusting of cocoa powder before serving.

Serving and Storage Tips:

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