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For the crust:
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In a small bowl mix graham cracker crumbs, sugar and butter. Press the mixture onto the bottom of a 9x9 inch dish or pan. Put the dish in the freezer for 15 minutes.
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For the pudding:
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In a mixing bowl, whisk together the pudding mixes and the milk for 2 minutes. Stir in the whipped topping. Spread the pudding over the graham cracker crust. Put it back in the freezer.
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For the cream cheese layer:
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In a medium sized mixing bowl, combine the cream cheese and the powdered sugar; beat until well blended. Add in the whipped topping and vanilla; continue to beat until thoroughly combined. Spread the cream cheese mixture over the pudding layer. Put it back in the freezer for 30 minutes, or until set.
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For the Bananas Foster layer:
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Melt the butter in a large frying pan over medium-high heat. Stir in the light brown sugar and let it cook until bubbly. Pour in the heavy cream; stir and continue cooking until it's heated through. Mix in the bananas and pecans; continue to cook until hot and bubbly. Remove from heat and spread over the cheesecake.
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Cut the cheesecake into bars and serve. You can also serve the Bananas Foster on the side.
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Notes:
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- There are a couple of variations to this dessert: You may want to go ahead with the layer of pudding, or not. That is your decision.
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- Also, you may or may not want to fold 1/2 cup of the Bananas Foster into the cream cheese mixture. Again, that's up to you.
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- For a prettier presentation, serve the Bananas Foster sauce on the side and spoon as much of it as one desires.
