Preheat oven to 350 degrees. Lightly spray a 9 inch pie dish with cooking spray. Stir together the graham cracker crumbs, sugar and butter and firmly press into the bottom of the pie plate, as well as going up the sides. Bake 10 to 12 minutes until lightly browned. Allow to cool completely.
Microwave the chocolate and 1/2 cup of the whipping cream in a microwave safe bowl at medium power for about 1 minute- in 30 second intervals, stirring each time. Whisk until chocolate melts and the mixture is smooth. Pour the chocolate mixture into the graham cracker crust, smoothing with the back of a spoon.
Beat cream cheese along with the peanut butter and sugar with an electric mixer at medium speed until light and fluffy.
In a separate bowl, beat vanilla and remaining whipping cream at high speed until stiff peaks form. Slowly fold the whipped cream mixture into the peanut butter mixture.
Arrange the banana slices over the chocolate (feel free to add a 2nd banana if you want!), spread the peanut butter mixture over the bananas. Cover and chill 8 hours. Serve chilled with desired toppings.