To make the graham cracker- combine the graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie pan
In a small saucepan bring 1/2 cup of the whipping cream to a simmer. Once it comes to a simmer remove from heat and add the chocolate chips. Cover with the lid and let sit for 2 to 3 minutes or until the chocolate chips are soft. Stir until the cream and chocolate are mixed well. Set aside to cool.
In a medium bowl beat the cream cheese with an electric mixer until fluffy. Add the sugar and mix in. Mix in the vanilla. Spoon the cooled chocolate mixture and mix well.
In a clean bowl with clean beater whip the whipping cream until stiff peaks form. Add the whipped cream to the cream cheese mixture and mix in. Spoon the filling into the pie shell. Place in the freezer for 4 to 6 hours or overnight.
Optional: serve with whipped cream and chocolate curls.