Got this recipe from Johnson's Right@Home newsletter. I made a couple of slight modifications.
1 1/2 cups chocolate cookie crumbs
3 tbsp melted butter
1 tsp water
One brick cream cheese, room temperature
1/3 cup sugar
1 tsp vanilla extract
1/3 cup cocoa powder
1/3 cup milk
One tub Cool Whip, thawed
1/3 cup mini chocolate chips, plus 2 tbsp for garnish
Preheat oven to 350 °F. Spray a 9 in springform pan with nonstick cooking spray.
In a small bowl, combine cookie crumbs with melted butter and 1 tbsp of water. Mix and press into bottom of springform pan.
Bake 15 minutes and let cool.
Beat cream cheese, sugar and vanilla until smooth. Add cocoa powder and milk, incorporating completely. Fold in Cool Whip and 1/3 cup mini chocolate chips.
Pour into cooled crust, sprinkle other mini chocolate chips on top, and toss on some extra crumbs. Do whatcha like (chopped, roasted peanuts would be really good on top too!). Freeze for a few hours.
Remove cuff from springform pan by carefully sliding knife in between pie and pan.
Cut (you might need to use a knife warmed with hot water) and serve.
It's good frozen, though my crust got ridiculously hard, or chilled in the fridge.
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