In a small bowl, combine the finely ground graham cracker crumbs, sugar, and melted butter. Mix well.

Press the mixture evenly onto the bottom of a 9x9 inch dish or pan. Place the dish in the freezer for 15 minutes to set.

In a mixing bowl, whisk together the vanilla instant pudding mixes and cold milk for 2 minutes until thickened.

Gently fold in 1 cup of whipped topping.

Spread the pudding mixture evenly over the chilled graham cracker crust. Return the dish to the freezer.

In a medium mixing bowl, combine the softened cream cheese and powdered sugar. Beat until well blended and smooth.

Add 1 cup of whipped topping and vanilla extract. Continue to beat until thoroughly combined and fluffy.

Carefully spread the cream cheese mixture over the pudding layer. Place the cheesecake back in the freezer for at least 30 minutes, or until fully set.

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

Stir in the light brown sugar and cook until it starts to bubble, about 1-2 minutes.

Pour in the heavy cream, stir well, and continue cooking for another minute until the sauce thickens slightly.

Add the sliced bananas and chopped pecans to the pan. Cook until the bananas are warm and the sauce is hot and bubbly, about 2-3 minutes.

Remove the banana foster topping from the heat. Allow it to cool slightly before spreading it over the chilled cheesecake.

Cut the cheesecake into bars or squares and serve immediately. Optionally, you can serve the banana foster topping on the side.