Mix the graham cracker crumbs with the sugar after which mix with the butter. Press in the bottom of a 8 or 9-inch springform pan. Remember to spray pan with non-stick spray or grease with butter to keep the cake from sticking. Put pan with just the crust into the oven at 325 for 10-15 minutes. Slice bananas and place on top of crust. Cover bananas with banana cream and french vanilla pudding. Beat eggs for about 2 minutes or until they are thick and a lite yellow color. Mix in 1 cup of sugar and 1 tablespoon vanilla. Set aside for now. Beat the cream cheese until smooth. Blend in the sour cream. Blend in the egg mixture. Pour into pan on top of banana cream filling. Bake in oven at 325 for 50-60 minutes. Take cake out of oven and cool at room temp for 1 hour. Chill in fridge for 6-24 hours. For the icing blend together 1/3 cup of powered sugar, 4 oz cream cheese and 4 oz. whipped topping. Add icing and raspberry topping after cake is cold. ENJOY!!!