In a medium mixing bowl, beat cream cheese, sugar, salt, and vanilla until smooth. Add cream cheese mixture to heavy cream and beat until incorporated.
Gently fold in miniature chocolate chips. Spread batter evenly into pie crust. Refrigerate for at least 6 hours to set or overnight for best results.
Remove the cream from heat and immediately pour over chocolate in the small bowl and stir until chocolate is completely melted. Add the remaining chocolate and stir until chocolate is completely melted. Cool until the ganache is thickened but still thin enough to spread.