Grind the cookies into a fine crumb using a food processor or blender.
In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
Pour the crumbs into your a pie plate and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate while making the filling.
For the filling:
In a microwave safe bowl, melt the chocolate in the microwave in 40 second intervals until fully melted. Set aside.
With an electric mixer fitted with a paddle, beat together the cream cheese, sugar, cocoa powder, and vanilla until combined and smooth, scraping the bowl when needed. Add the melted chocolate and continue to mix until incorporated. Fold in the Cool Whip.
Pour mixture into the pie crust.
Top with cool whip and sprinkle with chocolate chips
Refrigerate at least 4 hours before serving, preferably overnight.