Preheat your oven to 350°F (175°C). In a mixing bowl, combine chocolate cookie crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake the crust for 10 minutes, then remove from the oven and let it cool completely.

In a saucepan over medium heat, combine milk, sugar, cornstarch, and a pinch of salt. Whisk continuously until the mixture begins to thicken. In a separate bowl, beat the egg yolks and slowly whisk in a small amount of the hot milk mixture to temper the eggs. Then, whisk the egg mixture back into the saucepan. Continue cooking over medium heat, whisking constantly until the mixture is thick and bubbly. Remove from heat and stir in the chocolate chips and vanilla extract until smooth. Allow the filling to cool slightly.

In a mixing bowl, beat the softened cream cheese until smooth. In a separate bowl, whip 1 cup of heavy cream with powdered sugar and 1 teaspoon of vanilla extract until soft peaks form. Gently fold the whipped cream into the cream cheese until well combined.

Pour the cooled chocolate filling into the prepared crust, spreading it evenly. Top the chocolate filling with the cream cheese mixture, smoothing it out with a spatula. Refrigerate the pie for at least 4 hours or until set.

Before serving, whip the remaining heavy cream (1 cup) to soft peaks and top the pie with it. Garnish with chocolate shavings or additional cookie crumbs if desired.