1. Beat whipping cream at medium speed with an electric mixer until soft peaks form.
2. Combine cream cheese and next 3 ingredients; beat until creamy, stopping to scrape down sides of bowl as needed. Fold in whipped cream. Spoon cream cheese mixture into piecrust. Freeze 1 hour.
3. Spread Chocolate Ganache over pie. Freeze 2 hours or until firm. Let stand 10 minutes before serving. Garnish, if desired.