Crust:
1-1/2 cups (375 mL) chocolate wafer crumbs
1/3 cup (75 mL) butter, melted

Filling:
4 oz (113 g) bittersweet chocolate, finely chopped
3/4 cup (175 mL) whipping cream
12 oz (340 g) cream cheese, softened
1/3 cup (75 mL) sweetened condensed milk
1 tsp (5 mL) vanilla

Garnish:
3/4 cup (175 mL) whipping cream
1 oz (28 g) bittersweet chocolate, finely chopped

Crust:
In bowl, stir crumbs with butter until moistened; press onto bottom and up side of 9-inch (23 cm) pie plate. Refrigerate until firm, about 30 minutes.

Filling:
Place chocolate in heatproof bowl. In small saucepan, heat half of the cream just until boiling; pour over chocolate, whisking until melted. Let cool slightly.

In separate bowl, beat cream cheese, remaining cream, condensed milk and vanilla until smooth; spoon randomly into prepared crust. Pour chocolate mixture into gaps. With tip of knife, swirl mixtures together roughly. Tap on counter to smooth top. Cover and refrigerate until firm, 4 hours. (Make-ahead: Refrigerate for up to 2 days.)

Garnish:
In bowl, whip cream. Using piping bag or spoon, pipe into rosettes on pie. Sprinkle chopped chocolate over cream.