Directions

1. Gather all ingredients.
2. 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. Pour crust mixture into prepared pan and press evenly onto bottom. Chill crust in the refrigerator for at least 1 hour.
4. 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. 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. 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. Add pudding mixes, 1 1/2 teaspoon vanilla, and salt; beat until smooth and well combined (mixture will be very thick).
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. 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. Cut into 16 bars. Top cheesecake bars with sweetened whipped cream and chocolate shavings.