Crush 200g of digestive biscuits or graham crackers in a food processor until fine crumbs. Melt 100g of unsalted butter and mix with the crumbs. Press firmly into the bottom of a 9-inch springform pan and chill for at least 20 minutes.

Whip 1 cup of cold heavy whipping cream with 2 tablespoons of powdered sugar until soft peaks form, about 3-5 minutes. Set aside.

In a separate bowl, mix 8 oz of softened cream cheese with 1 cup of Nutella until smooth. Fold in 2 well-mashed ripe bananas, then gently incorporate the whipped cream.

Pour the filling onto the chilled crust, smoothing the top. Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight.

Before serving, remove from the pan, slice fresh bananas on top, drizzle with Nutella, and optionally sprinkle crushed nuts. Serve chilled.