Chocolate Cream Pie

1. FOR THE CRUST: Adjust oven rack to middle position and heat oven to 350 degrees. Spray 9-inch pie plate with vegetable oil spray. Process graham crackers and sugar in food processor to fine crumbs, about 10 seconds. Add butter and cream cheese and pulse until combined, about 8 pulses. Press crumbs into bottom and up sides of prepared pie plate. Bake until top edge is slightly lighter in color and crust is set, about 14 minutes. Cool completely, about 30 minutes.

2. FOR THE PUDDING: Combine sugar, cornstarch, cocoa, and salt in bowl. Combine milk and chocolate in medium saucepan. Whisk sugar mixture into pot, and bring to boil over medium heat, whisking occasionally, until smooth, 5 to 7 minutes. Reduce heat to low and cook, stirring constantly, until mixture becomes thick and glossy, about 3 minutes. Remove pan from heat and stir in vanilla. Pour pudding into cooled crust. Place plastic wrap directly on surface of pudding to prevent skin from forming. Refrigerate until completely cool, at least 3 and up to 12 hours.

3. FOR WHIPPED TOPPING: Whisk sugar and Neufchatel together in medium bowl until smooth. Slowly whisk in cream, two tablespoons at a time, until smooth. Add vanilla and whip until soft peaks are formed, about 3 minutes. Spread whipped topping evenly over pie, and serve.