1Place the banana slices on the bottom of the graham cracker crust, and set aside. In a medium bowl, with an electric mixer on medium speed, beat the cream cheeses, sour cream, sweetener, and vanilla until smooth. Gently fold in the whipped topping.
2Spread the cream cheese mixture over the bananas, smoothing the top. Drizzle on the caramel syrup and refrigerate for at least 1 hour before serving.