Preheat the oven to 400° F. Have your prebaked cookie or graham cracker crust ready and cooled.
In a large mixing bowl, beat together the cream cheese and coconut sugar. Add the eggs and vanilla extract and beat well.
Stir in 3/4 cup of chocolate chips. Spread the pie filling evenly into the pie crust.
Bake for 10 minutes. Without opening the oven door, reduce the temperature to 250° F. Bake for an additional 25-30 minutes. The center will seem jiggly. The best way to tell if the pie is done is by taking a digital temperature reading. The center of the pie should read 150°F.
Allow the pie to cool on a wire rack.
In a small sauce pan, melt the remaining chocolate chips with the coconut cream. Spread it on top of the pie. Place the pie in the refridgerator to cool and set-up.
Once chilled, you can slice and serve the pie with additional chocolate chip cookie crumbs and cocowhip!
This pie can be refrigerated or frozen. If you freeze it, you may want to remove it from the freezer a few minutes before serving to allow it to soften slightly.