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Crush cookies into crumbs - either in a food
processor or seal in a bag and hit with a
rolling pin. Mix cookie crumbs with butter, and
press into a pie dish. Refrigerate for 30
minutes. Meanwhile, in a bowl, beat the heavy
whipping cream until it forms still peaks when
you remove the beaters. IN a separate bowl,
beat cream cheese, butter, sugar, and vanilla
until there are no lumps. Melt the chocolate
chips in the microwave in 30 second intervals
until smooth, and add to the mixture. Fold in
the whipped cream, and spoon into the pie
crust. Decorate however you want (we used
chocolate syrup and piped whipped cream), and
freeze for 30 minutes.
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