1 1/2 c. semi-sweet chocolate chips
1 (8 oz.) pkg. cream cheese, softened
1 (3 oz.) pkg. cream cheese, softened
1/2 c. sugar
1/4 c. butter, softened
2 c. frozen whipped non-dairy topping, thawed
1 (8-inch) chocolate cookie crumb crust

In small saucepan, melt chocolate chips. Set aside to cool. In large bowl beat cream cheese, sugar, and butter until smooth. On low blend in melted chocolate. Fold in whipped topping. Blend well. Spoon into crust. Cover and chill until firm. At least 4 hours.

NOTE: This actually tastes better the second or third day.