Combine the baking chocolate and 1 tablespoon of milk and microwave at 50 percent for 1 minute or until melted.

Cream neuchatel cheese, vanilla extract, sugar and melted chocolate until well blended.

Add the cocoa powder and 1/3 cup of milk alternating each slowing while mixing on low speed.

Add half of the whipped topping to the batter. Stir until combined.

Pour batter into chocolate graham cracker crust.

Add remaining whipped topping to top of batter and sprinkle with mini chocolate chips.

Freeze for about 3 hours or until ready to serve.