In the bowl of a stand mixer fitted with the whisk attachment or in a medium mixing bowl with an electric hand mixer, beat cream cheese until light and fluffy, approximately 3-4 minutes. Add vanilla, continue mixing.
Place unsalted butter and semi-sweet chocolate in a microwave safe dish. Heat on high for 30 seconds, stir. If it is not fully melted, heat at additional 15 second increments, stirring between each.
When fully melted and smooth, immediately combine with cream cheese mixture, mixing well.
Add powdered sugar, fully incorporating.
Evenly spread into the bottom of the graham cracker crust. Cover and refrigerate until ready to serve.
Serve with whipped cream and vanilla bean ice cream.
If you've tried this recipe, come back and let us know how it was!