In a small bowl, mix graham cracker crumbs, sugar, and melted butter; press onto bottom of a 9-inch springform pan.

Place the crust in the freezer for 15 minutes to set.

Whisk together pudding mixes and milk in a bowl for 2 minutes. Stir in whipped topping.

Spread pudding mixture over the prepared crust. Freeze for 15 minutes.

In a medium bowl, beat cream cheese and powdered sugar until smooth. Mix in vanilla and whipped topping.

Spread cream cheese layer over pudding layer. Freeze for 30 minutes.

Melt butter in a skillet over medium-high heat. Add light brown sugar and stir until bubbly.

Add heavy cream, stir, and cook until mixture thickens slightly.

Add bananas and pecans; cook until bananas are tender and caramelized.

Pour caramelized banana topping over the cheesecake. Chill for at least 4 hours before serving.