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Preheat oven to 350°F. Grease a 9-inch pie pan.
To make the crust, combine graham crumbs, cocoa and melted butter. Spread into prepared pan. Press down on bottom and up sides of pan to create the crust. Bake 6 minutes, remove from oven and cool.
While crust is cooling, make filling. Beat cream cheese with Splenda until light and fluffy.
Add eggs one at a time with mixer on low speed. Add pie filling, vanilla, cinnamon and salt. Mix on medium low until combined, making sure to scrape sides and bottom of mixing bowl.
Pour filling into the crust. Bake for 40–45 minutes, until set. Cool at room temperature for 1 hour.
While the pie chills, make ganache by heating whipping cream in a heavy-bottomed medium pot over low heat. Place 1 cup of the chocolate chips in a separate bowl. Once the cream starts steaming and forming little bubbles on the surface, pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth. If ganache is too thick, add a bit more cream.
Pour ganache over the pie. Chill in fridge for 3–3½ hours.
Once the pie has fully cooled, melt remaining chocolate chips and drizzle over the pie, or chop/shave chocolate chips and sprinkle over top.