Step 1

Preheat oven to 350°F.* Lightly grease a 9-inch pie or tart pan.

Step 2

Combine the cookie crumbs and butter until thoroughly mixed. Press into the bottom and up the sides of the prepared pan.

Step 3

Bake 12 minutes. Set aside to cool.

Step 4

Place the chocolate and cream in a microwave-safe bowl. Heat in the microwave at half power in 30-second increments until the chocolate melts when stirred. Stir until smooth.

Step 5

Spread the ganache evenly in the bottom of the crust.

Step 6

Chill for about an hour.

Step 7

Using an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla seeds (or paste or extract) until thoroughly combined and smooth.

Step 8

In a separate bowl, use an electric mixer with a whisk attachment to whip the cream on high until soft peaks form.

Step 9

Fold about 1/3 of the whipped cream into the cream cheese mixture. Then gently fold in the remaining whipped cream.

Step 10

Spread the filling evenly in the pie pan. Refrigerate at least 4 hours before serving.