Sugarfree banana cheesecake

This was the first time I tried to make a cheesecake, in this case it was a birthday cake for my sister. It is an awesome cake, you can make it with basically any fruit and any flavour. I'm sure I will make other ones in the future, my favourite part is the cream, which even though you have to bake it, remains frothy and bubbly when done. It's not the quickest or easiest recipe but don't let that keep you from trying it :) 

Ingreidents for a 20 cm cake tin:

• 15 dkgs of full grain butter biscuits
• 5 dkgs of butter
• 25 dkgs of mascarpone
• 330 grs of greek yoghurt
• 15 dkgs of xylitol
• 3 tablespoons of flour
• liquid sweetener according to taste
• zest of one lemon
• juice of one lemon
• 3 whole eggs 
• 1 vanilla pod, craping the beans out
• 2 bananas
• sliced fresh fruits for the topping
• 1 packet of colourless cake jelly powder 

Line the base of the cake tin with parchment paper. Grate the biscuits and melt the butter, then mix the two together thoroughly. When it's done, pour the mixture into the pan and press it down with your hands, making it even everywhere. Preheat the oven to 160 deg Celsius and bake the crust for 10 minutes, then take it out and turn the oven up to 200 degreees. With an electric mixer, whisk the mascarpone so that it becomes smooth, add the yoghurt, the lemon zest, the lemon juice and the vanilla beans. With a fork, smash the bananas in another dish and when it is totally pureed, add it to the cream base. Whisk it again with the bananas and taste it, if it's not sweet enough, add some liquid sweetener. If you are happy with how it tastes, you can add the flour (sifted) and the eggs, but you have to stir it with a spatula or a wooden spoon from this moment on. Stir it until you get a smooth mixture. Grease the sides of the cake tin with butter and sprinkle it with some flour so that it covers the buttered cake ring. Pour the mixture on top of the crust. For the first 10 minutes bake it at 200 degrees and then lower it to 140, leaving the oven door open for the first 3 minutes. Bake it for another 25 minutes and then turn the oven off,  again leaving the door open. If you let it cool down in the oven, the top won't crack. Once it's cold, you can cover it with chocolate cream, put the sliced fruit on top and cover the fruit with the cake jelly.