Coat a 9-in. pie plate with nonstick spray.
Crust: Pulse cookies in food processor to make fine crumbs. Add butter; process to blend. Press on bottom and sides of pie plate. Refrigerate to firm.
Heat chips and 1⁄2 cup heavy cream just to a simmer. Let stand 1 minute. Stir until smooth. Cool to room temperature.
Beat next 3 ingredients with mixer on medium speed until light and fluffy.
Beat remaining cream until soft peaks form. Fold 1⁄2 into cream cheese mixture and 1⁄2 into chocolate.
Spread 1⁄2 the cream cheese mixture evenly on bottom of crust; top with 1⁄2 the chocolate. If necessary, place pie in freezer 8 to 10 minutes to firm 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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