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 melted butter and combine well.

Pour crust mixture into prepared pan and press evenly onto the bottom. Chill crust in the refrigerator for at least 1 hour.

For the toffee filling: Melt butter in a small saucepan over medium heat, stir in brown sugar, and bring to boil. Stir constantly until dissolved.

Carefully stir in the whipping cream and return to a boil, cooking until slightly thickened. Add vanilla extract and cool to room temperature.

Beat cream cheese in a large bowl with an electric mixer at medium speed until light and fluffy. Add sweetened condensed milk and whipping cream, and mix well.

Incorporate the pudding mixes, vanilla, and salt into the mixture until thick and creamy.

Spread half the cheesecake mixture over the chilled crust. Add the toffee sauce in an even layer and arrange banana slices on top.

Top with the remaining cheesecake mixture, spread evenly, and chill covered for at least 4 hours or overnight.