In a small bowl, mix graham cracker crumbs, sugar, and melted butter; press the mixture onto the bottom of a 9x9 inch dish or pan.

Put the dish in the freezer for 15 minutes.

In a mixing bowl, whisk together the pudding mixes and milk for 2 minutes.

Stir in the whipped topping.

Spread the pudding over the graham cracker crust.

Put back in the freezer.

In a medium-sized mixing bowl, combine the softened cream cheese and powdered sugar; beat until well blended.

Add 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.

Melt the butter in a large frying pan over medium-high heat.

Stir in the light brown sugar and cook until bubbly.

Pour in the heavy cream; stir and continue cooking.

Mix in the bananas and pecans; cook until hot and bubbly.

Remove from heat and spread over the cheesecake.

Cut the cheesecake into bars and serve. You can also serve the banana foster on the side.