1. In a medium saucepan, melt the semi-sweet chocolate chips and heavy cream together over low heat, stirring constantly until smooth. Remove from the heat and let it cool slightly.
2. In a large bowl, beat together the softened cream cheese and sugar until creamy. Mix in the melted chocolate mixture and the vanilla extract until fully combined.
3. Gently fold in 1 cup of whipped cream until the mixture is smooth and well blended.
4. Pour the chocolate filling into the pre-made graham cracker crust, spreading it evenly.
5. Refrigerate the pie for at least 4 hours or until the filling is set.
6. Before serving, top the pie with additional whipped cream for an extra creamy finish.
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