Instructions: For crust: Position rack in center of oven; preheat to 325 degrees.

Butter 9-inch-diameter springform pan with 2-3/4-inch-high sides.

Combine cookies and cinnamon in processor; finely grind. Add butter; process until crumbs are moist. Press mixture onto bottom and 1 inch up sides of pan. Bake until crust is set, about 7 minutes. Cool completely on rack. For sauce: Combine chopped chocolate, half and half and butter in top of double boiler set over barely simmering water. Stir until chocolate is melted and smooth. Remove from over water. Stir in vanilla extract. Spread frozen yogurt in crust. Cut bananas diagonally into 1/2-inch-thick slices. Arrange atop pie, covering completely. Drizzle 1/2 cup warm sauce in lacy pattern over bananas.

Chill remaining sauce. Freeze pie until chocolate is firm, about 1 hour.

Wrap with plastic; freeze overnight. (Can be made 3 days ahead. Keep frozen.) Let stand at room temperature 15 minutes. Rewarm remaining sauce in saucepan over low heat. Serve pie, passing sauce separately.

Start preparing this luscious pie at least one day before serving it.

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