½	cup	graham cracker crumbs
2	tbsp.	honey
		vegetable cooking spray
¾	cup	ricotta cheese
½	cup	cream cheese
½	cup	sifted powdered sugar
¼	cup	peanut butter
½	tsp.	vanilla extract
1	cup	whipped topping
1	cup	sliced banana
1	square	semisweet chocolate

Combine crumbs and honey; stir well. Press onto bottom and 1 inch up sides of a 9-inch pie plate coated with cooking spray. Bake at 350°F for 5 minutes.

Combine cheeses in a bowl; beat at high speed until well blended. Gently fold whipped topping into peanut butter mixture.

Arrange banana over crust. Pour peanut butter filling over banana;set aside.

Place chocolate in a heavy-duty plastic bag; seal bag. Submerge in boiling water until chocolate melts. Snip a tiny bit off corner of bag and drizzle over pie. Cover and freeze at least 3 hours. Let stand at room temperature 15 minutes before serving.