Preheat the oven to 200°C (180°C Fan) Grease and line a 20cm round tin with baking paper
Blitz the gluten free digestive biscuits in a food processor until broken down into fine crumbs
Mix the biscuit crumbs with the melted butter and push the mixture into the bottom of the lined tin in an even layer, to make the base of the cheesecake
Bake for 8-10 minutes until slightly browned (keep an eye on it as this can burn quickly once done)
Lower the oven temperature to 150°C (130°C Fan)
In a small bowl, mash the bananas with the lemon juice until smooth
In a large bowl, beat the eggs
Add the banana and lemon juice mix, followed by all remaining cheesecake ingredients
Mix thoroughly until all ingredients are well incorporated (you could also use an electric mixer for this)
Pour the mixture over the biscuit base and bake for 1 hour
Turn the oven off and leave the cheesecake inside until completely cool (this prevents it from cracking)