In a large bowl, combine cream cheese, with sour cream, ¾ cup of the cheddar cheese, all of the Monterey jack cheese, ranch seasoning, salt, pepper, garlic powder, half of the bacon, half of the green onions. Mix well until combined.
Transfer to plastic wrap, cover tightly and shape into a ball. Refrigerate for at least 2-3 hours and preferably overnight.
To make the crumb layer, in a large plate or sheet pan, combine the remaining cheese, bacon, green onions, and pecans.
Remove the cheese ball from the fridge, unwrap, and roll in the crumb layer until covered.
Serve with assorted crackers.