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Bake pie crust according to package directions. (Poke several holes in the crust with a fork or add dried beans or pie weights to the crust before baking and remove them after the crust has cooled.)
For the whipped topping: In a medium bowl using an electric mixer, whip 3 cups heavy whipping cream and powdered sugar on high until stiff peaks form about 5 minutes. chill until ready to use. (This should make 5-6 cups whipped cream)
In a large bowl using an electric mixer beat the softened cream cheese, cocoa powder, and powdered sugar until smooth. Set aside.
In a small bowl add the chocolate chips and butter, microwave for 30 seconds. Stir and microwave again for 15-second increments until melted.
Using the electric mixer mix in the melted chocolate, and 3 cups of the whipped cream into the cream cheese mixture until combined.
Spread chocolate filling into pie crust. Refrigerate for 4 hours. Spread the remaining whipped cream on top.
Garnish with chocolate shavings.