Preheat the oven to 160°C fan forced. Invert the base of a 22cm (base) springform pan and lock into place. Grease the base and side of the pan. Line the base.
Break the biscuits in half and place in a food processor. Process until finely crushed. Add the butter, 1 teaspoon of the cinnamon and 2 tablespoons of the sugar. Process until combined. Press over the base and three-quarters up the side of prepared pan. Refrigerate while making filling.
Place the cream cheese and 1/3 cup of the remaining coconut sugar in the food processor. Process until smooth. Add the banana remaining cinnamon, sour cream and eggs. Pulse until combined and smooth, scraping down the side of bowl if necessary.
Pour the banana mixture over the biscuit base. Place onto a tray and bake for 35-40 minutes, or until just set. Turn the off oven. Cool the cheesecake in the oven with the door ajar for 30 minutes. Remove to a wire rack and stand at room temperature until cooled. Refrigerate for at least 6 hours, or overnight.
Combine the remaining 2 tablespoons coconut sugar and 2 tablespoons water in a small saucepan over high heat. Bring to the boil. Pour into a small bowl and cool.
To serve, remove the cheesecake to a serving plate. Top with yoghurt, sliced banana and raspberries. Drizzle with coconut sugar syrup and serve.
TipTip: Cheesecake will keep in the fridge for up to 3 days in an airtight container.