Chocolate Cheesecake Pie made with Buncha Crunch^®

Prepare the instant pudding according to the directions to make a pie.  Add cream cheese and whip until smooth.  In a mixer with a whip attachment, whip cream at medium high speed until soft peaks form.  Gently fold half of the whipped cream into the cream cheese/pudding mixture until incorporated.  Fill the pie crust with the filling and top with half of the chocolate pieces.  Using a piping bag fitted with a star tip, pipe the remaining whipped cream on the pie in a decorative way and top with the remaining chocolate pieces.  Drizzle with chocolate sauce and place in cooler for 1 hour until firm.