Coat a 9-in. pie plate with nonstick spray.
Crust: Pulse cookies in a food processor to make fine crumbs. Add butter; process to blend. Press over bottom and up sides of pie plate. Place in refrigerator.
Meanwhile heat 1⁄2 cup heavy cream and the chocolate chips in a medium saucepan just until cream simmers. Let stand 1 minute. Stir until smooth. Cool to room temperature.
Beat cream cheese, sugar and extract in a medium bowl with mixer on medium speed until light and fluffy.
Beat remaining heavy cream with mixer on medium-high speed until soft peaks form when beaters are lifted. Fold 1⁄2 into cream cheese mixture and 1⁄2 into chocolate.
Spread 1⁄2 the cream cheese mixture over bottom of crust; top with 1⁄2 the chocolate. If necessary, freeze pie 8 to 10 minutes to firm up before proceeding. Spread with rest of cream cheese mixture; swirl on rest of chocolate.
Refrigerate at least 6 hours until firm, or up to 3 days.
calories 469 fat 38g saturated fat 22g cholesterol 99mg sodium 205mg carbohydrate 31g fiber 1g
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