In a small bowl, combine cookie crumbs and butter. Press on to the bottom and up the sides of a greased 9 inch fluted tart pan with a removable bottom (or just use a regular springform pan and bring the crust up the sides about 1 inch.) Cover and freeze for at least one hour.

In a large bowl, beat cream cheese and sugar together until smooth. Beat in the melted and cooled vanilla chips, heavy cream and vanilla until well combined. Stir in the miniature chocolate chips. Cover and freeze for eight hours or overnight.

Uncover and refrigerate for 3-4 hours before serving. Garnish with chocolate curls if desired. Refrigerate leftovers. Makes 12 servings.