Prep the crust: If using a store-bought crust, keep it in its pan and set aside. If you made a homemade crust, chill it at least 20 minutes so it’s firm.

Melt the chocolate: Place chopped chocolate and butter in a heatproof bowl. Microwave in 20–30 second bursts, stirring after each, until smooth. Or melt over a double boiler. Let it cool to lukewarm—not hot.

Whip the cream for the filling: In a cold mixing bowl, whip 1 cup heavy cream to medium peaks. Don’t overwhip. Refrigerate while you make the base.

Make the cream cheese base: In another bowl, beat the softened cream cheese, 1/2 cup powdered sugar, vanilla, and salt until smooth and fluffy, about 1–2 minutes. No lumps.

Combine with chocolate: With the mixer on low, slowly stream the cooled melted chocolate into the cream cheese mixture. Beat until fully blended and silky.

Fold in whipped cream: Using a spatula, gently fold the whipped cream into the chocolate mixture in two additions. Keep it light to maintain the airy texture.

Fill the crust: Spoon the filling into the crust and smooth the top. Tap the pan gently on the counter to release any air pockets.

Chill to set: Cover and refrigerate for at least 4 hours, or overnight for the cleanest slices. The pie should feel softly firm to the touch.

Make whipped cream topping (optional): Whip 1 cup cold cream with 2 tablespoons powdered sugar to soft or medium peaks. Spread or pipe over the chilled pie.

Garnish and serve: Add chocolate shavings, a dusting of cocoa, or a few berries. Slice with a warm, dry knife for neat pieces.