Ingredients

• 1.25 cups graham cracker crumbs
• 3 tablespoons white sugar
• 0.33 cups butter , melted

Instructions

1. 1 Gather all ingredients.
2. 2 For the Crust:Line a 9-inch square baking pan with parchment paper, letting excess overhang on two sides. Stir together the graham cracker crumbs and white sugar in a medium bowl. Add 1/3 cup melted butter; stir to combine.
3. 3 Pour crust mixture into prepared pan and press evenly onto bottom. Chill crust in the refrigerator for at least 1 hour.
4. 4 For the Toffee Sauce Filling:Meanwhile, melt 1/4 cup butter in a small saucepan over medium heat. Stir in brown sugar. Bring to a boil and stir until sugar is dissolved. Reduce heat and boil gently, uncovered, for 5 minutes, stirring occasionally.
5. 5 Carefully stir in 1/3 cup whipping cream. Return to a boil and cook, stirring constantly, until slightly thickened, about 3 minutes. Remove from heat; stir in 1/2 teaspoon vanilla extract. Let cool to room temperature.
6. 6 For the Cheesecake:Beat cream cheese in a large bowl with an electric mixer at medium speed until light and fluffy. Add sweetened condensed milk and 1 1/2 cups whipping cream; beat until smooth, scraping down sides of bowl as needed.
7. 7 Add pudding mixes, 1 1/2 teaspoon vanilla, and salt; beat until smooth and well combined (mixture will be very thick).
8. 8 Spread half of the pudding mixture over the chilled crust in the pan. Top with toffee sauce filling, spreading to an even layer.
9. 9 Arrange banana slices in an even layer over the toffee filling. Top with dollops of the remaining pudding mixture, carefully spreading in an even layer. Chill, covered, at least 4 hours (or up to overnight).
10. 10 Cut into 16 bars. Top cheesecake bars with sweetened whipped cream and chocolate shavings.

Nutrition per serving