Preheat oven to 140 °C. To make caramelized white chocolate, place CADBURY Baking white chocolate in a large deep oven tray. Cook for 10 minutes, then spread chocolate into an even layer with a spatula. Cook, stirring every 10 minutes, for a further 40 minutes or until golden brown (the chocolate will turn dry and chalky in texture). Transfer to a large bowl.
Meanwhile, to make cookie base, process OREO cookies to crumbs. Add almond meal and butter; process until combined. Lightly grease 6 x 10 cm (base measurement) tart tins. Press mix into base and side; refrigerate for 30 minutes.
Meanwhile, for filling, process PHILIDEPLHIA cream cheese and sugar until smooth. Gradually add eggs, processing well after each addition. Place ¼ cup cream and 100 g caramelized white chocolate in a microwave-safe bowl; microwave on 80 % power for 60-90 seconds, in bursts, until melted and smooth. Cool slightly. Add to the cream cheese mixture; process until smooth.
Increase oven to 160 °C. Divide filling between tart cases. Place on an oven tray and bake for 20 minutes or until firm. Refrigerate until cold.
To make caramel sauce, place 2 tablespoons cream and remaining caramelized chocolate in a microwave-safe bowl; microwave on 80 % power for 60-90 seconds, in bursts, until melted and smooth.
To decorate, top cheesecakes with remaining 1/3 cup whipped cream, the caramel sauce, banana and crumbled CADBURY FLAKE bar.