Beat whipping cream at medium speed with an electric mixer until soft peaks form.
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.
Spread Chocolate Ganache over pie. Freeze 2 hours or until firm. Let stand 10 minutes before serving. Garnish, if desired.
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