Cook me some pies

Make me 2 of these pies below and I'll pick up in the city
----
For the filling
Ingredients:
1 9" graham cracker crust (recipe follows)
12 oz. reduced fat cream cheese, softened
1 cup non-fat ricotta cheese
1/3 cup peanut butter chips
1/4 cup evaporated cane juice sugar
2 large egg yolks
1 large egg
Directions:
Prepare graham cracker crust (recipe follows) and have cooled crust ready for filling.
Adjust oven rack to upper middle position and heat oven to 275 degrees.
In medium mixing bowl or bowl of standing mixer, combine all ingredients except peanut butter chips. Then, mix or beat on low until well combined and creamy. Stir in chips with spatula until blended into cheesecake mixture. Pour mixture into graham cracker crust and bake for 30 to 45 minutes, or until very center of the cheesecake wobbles slightly (cake will continue cooking when removed from the oven).
Remove cheesecake from oven and cool on rack for 15 minutes, and chill in refrigerator for 4 hours or overnight before serving.
For the graham cracker crust
Ingredients:
1 1/2 cups finely crushed graham crackers (approx. 18 graham crackers)
1/4 cup Smart Balance Buttery Spread, melted
Directions:
Adjust oven rack to upper middle position, place cookie sheet on rack, and heat oven to 350 degrees.
In medium mixing bowl, combine graham cracker crumbs and melted Smart Balance spread with rubber spatula until well mixed. Press crumbs into 9" pie plate, using your fingers or edge of a 1/4 cup measuring cup to make sure crumbs are firmly packed against bottom and side of plate.
Place pie plate on preheated cookie sheet, and bake crust for 7 to 10 minutes, or until lightly browned and fragrant. Remove from oven to cool (about 30 minutes) before filling.