Chop half a TWIX® bar and set aside. Separate the cookie and caramel layers of the remaining TWIX® bars.
Chop the cookie layers of TWIX® bars and combine with the graham cracker crumbs and butter. Press into an 8-inch baking pan and freeze for 15 to 20 minutes or until firm.
Meanwhile, using an electric mixer, beat the cream cheese until light and fluffy, and beat in the banana pudding until smooth.
Chop the reserved caramel layers of TWIX® bars and stir into the cream cheese mixture.
Slice 1 banana and layer over the crust. Spread the cream cheese mixture on top. Refrigerate for 1 to 2 hours or until set.
To serve, whip the cream until stiff peaks form. Cut the cake into squares. Cut the remaining banana into 16 slices.
Top each square with dollop of whipped cream, a sprinkle of reserved chopped TWIX® bar, a slice of banana and a cherry. Drizzle with chocolate sauce.