1-1/2 cups (about 23 squares) crushed chocolate graham crackers
6 tablespoons butter, melted
2 tablespoons sugar
Preheat oven to 350 degrees. Mix graham crackers, butter, and sugar together and press into a 9-inch pie plate. Bake 10 minutes and then cool completely.
2 cups semisweet chocolate chips
1/4 cup heavy cream
1/4 cup confectioners' sugar
1 tablespoon vanilla extract
Place chocolate chips and heavy cream into a microwave-safe dish and cook on high 1-2 minutes until smooth, or heat on stovetop on low heat until smooth. Cool to room temperature. Stir in confectioners' sugar and vanilla extract. Set aside.
1 cup whipping cream
Garnish: whipped cream rosettes and bittersweet chocolate shavings
In a small mixing bowl, beat whipping cream until soft peaks form. Beat in Chocolate Filling on high, one-third at a time; mix well. Spoon into crust. Refrigerate for at least 3 hrs. Garnish with whipped cream rosettes and bittersweet chocolate shavings.