Step 1Place the biscuits in a food processor and blitz to form fine crumbs. Add the cinnamon and the melted spread, then blitz again.
Step 2Lightly grease and line a 20cm loose-bottom cake tin, then press the biscuit mixture evenly into the bottom, using the back of a wet spoon. Chill in the fridge while you make the topping.
Step 3Soak the gelatine in a small bowl of cold water for 5 minutes. Place the bananas, maple syrup, vanilla bean paste, quark and cream cheese in a food processor. Blitz until the mixture is smooth and creamy.
Step 4Drain the soaked gelatine, then mix with 3 tablespoons boiling water until smooth, and pour into the cream cheese mixture. Mix well, then pour over the chilled biscuit base. Return to the fridge and chill for at least 12 hours, or overnight.
Step 5Dust cheesecake with cocoa powder just before serving.