• Preheat oven to 450 F/ 230 C for conventional oven. For convection oven, lower the temperature by 20 F/ 15 C. Position the oven rack in the middle of the oven
• Double-line a 6 x 3-inch round pan with parchment paper.
  

Prepare the cheesecake batter: (using a blender or a food processor)

• Combine cream cheese, brown sugar, eggs, heavy cream, mashed banana, heavy cream, instant espresso, cocoa powder, cornstarch, and salt in a blender or a food processor.
  
• Blend until smooth. Pour into the prepared pan.
  

Prepare the cheesecake batter: (manual)

• Make sure your cream cheese and eggs are at room temperature. Cream cheese should be soft. Cream sugar and cream cheese together on medium speed until smooth and no more grainy sugar. Scrape the side of the bowl
• Add instant coffee, cocoa powder, cornstarch, salt, and mashed banana and mix until just combined and smooth
• Add eggs one at a time and beat on medium until combined. Scrape the side of the bowl again. We don't want to incorporate too much air here
• Add the heavy cream and mix on low until just combined
• Pour the cake batter into the pan over a strainer (because the banana might still have some lumps). The batter is supposed to be runny. Use a skewer or chopstick to pop any bubbles

Baking:

• Bake for 23 minutes, then broil on high for 2–3 minutes or until the top is deeply browned.
• Remove from the oven. The center should still jiggle a lot when you pull it out of the oven. The center puffs up when it first comes out. It will sink at the center, creating a crater-like appearance. It's normal. Don't panic 
  

Cooling:

• Cool at room temperature for 3–4 hours, then refrigerate overnight