Preheat your oven to 350°F (175°C). Prepare a mixing bowl for the crust and a 9-inch pie pan.

In your mixing bowl, combine the chocolate cookie crumbs with melted unsalted butter until the mixture resembles wet sand. Press firmly into the bottom and sides of the pie pan.

Bake the crust in the preheated oven for 10 minutes until firm and slightly darkened. Let it cool completely.

In a clean bowl, beat room-temperature cream cheese and granulated sugar until smooth. Gradually add heavy cream and vanilla extract, mixing until thick and velvety.

Pour the chocolate fudge sauce evenly over the cooled crust. Spread it gently with a spatula.

Spoon the cream cheese filling over the fudge layer and spread evenly for a beautiful finish.

Cover the assembled pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Before serving, sprinkle mini marshmallows and chopped pecans on top if desired.

Slice chilled pie into wedges and serve cold.