In a food processor, blitz the biscuits (and sugar) until smooth.
Add the butter and continue blending until the mixture resembles wet sand.
Press the mixture evenly at the bottom of a 8-9 inch springform pan- or any other circular dish and set aside.
Melt the chocolate either over a double boiler or in the microwave in 15 second increments until smooth.
In a bowl, whip the whipping cream until you get soft peaks and set aside.
In another bowl, mix the cream cheese until smooth. Add the white chocolate and mix slowly to incorporate.
Next, gently fold in the whipped cream until everything is combined.
Add the vanilla extract and lemon juice and continue to mix.
Pour the mixture on top of the base and spread evenly.
Refrigerate for 2 hours or overnight to set.
To decorate, place the 8 inch wax paper circle in the center and gently trace with a toothpick.
Remove the circle and raspberries between the edge of the cheesecake and the traced circle. You can also just place two raspberries side by side to make 1 inch instead of using the wax circle.
Next, arrange the banana slices on the periphery of the traced line, next to the raspberries to make 1 inch.
Then arrange another layer of raspberries to make 1 inch on the other side of the banana slices, so that the banana ring is surrounded by raspberries on both sides.
Using the toothpick, draw a star in the center- where no fruits are as yet.
Place the blueberries around the star in a circle (look at photograph).
Fill the star with banana slices that have been halved.
Serve immediately before bananas begin to brown.