No-Bake Banana Sundae Cheesecake

For the cheesecake:
In the bowl of a stand mixer, beat together cream cheese and butter until fluffy. Whisk in vanilla and almond extracts. Then whisk in mashed banana until fluffy, about 1 minute. Slowly whisk in cake batter mix until smooth, then whisk in milk. Slowly fold in the thawed whipped topping. Cover the bowl with a sheet of plastic wrap. Allow to set up in the refrigerator for at least 2 hours.

For the pecans:
Add the toasted pecans to a small bowl. Stir in maple syrup. Allow the mixture to sit for 1 hour at room-temperature. Store in an airtight container in the refrigerator for up to 1 month.

For the crust:
In the bowl of a food processor, add the Vanilla Wafers and 1/4 cup pecans. Pulse until the mixture forms a fine crumb. Slowly drizzle in the melted butter while continuing to pulse until the mixture resembles wet sand.

Spoon a few tablespoons of the wafer mixture into the bottom of glass jars or whatever you want to serve them in. Press down gently. Spoon or pipe some of the cheesecake mixture onto the crust. Top with the maple pecans and a maraschino cherry (or two).