GRAHAM CRACKER CRUST: Pulse the graham crackers into fine crumbs using a food processor or blender. Mix in the brown sugar. Coat the crumbs with melted butter and press the mixture evenly onto the bottom and up the sides of a standard 9-inch pie dish. Place the graham cracker crust in the freezer to set up while you prepare the filling.

FILLING: Using an electric hand mixer, beat the cream cheese in a large bowl until light and fluffy. Then add the powdered sugar, salt, and vanilla. Mix until smooth and combined. Set aside.

In a stand mixer with the whisk attachment, whip the heavy cream and powdered sugar until stiff peaks form.

Add 2/3 of the whipped cream to the cream cheese mixture. Beat together until combined. (NOTE: Save leftover whipped cream for topping the pie with. Alternately use all of the whipped cream in the filling.)

Spread half of the cheesecake filling into the prepared graham cracker crust.

Then sift the cocoa powder and powdered sugar into the remaining cream cheese mixture.

Beat together until combined. Then spread the chocolate cheesecake filling over the top of the pie.

Gently cover the chocolate cream cheese pie with plastic wrap and REFRIGERATE for 4 to 6 hours or overnight to set the filling completely. Cut slices and top with leftover whipped cream and mini chocolate chips, if desired.