In a large mixing bowl, beat together softened cream cheese and powdered sugar on medium speed until light and fluffy. Check for stiff peaks and a beautiful creamy texture. Set aside.

Beat just until incorporated.

Add vanilla extract into that same large bowl. Gently fold the whipped cream into the cream cheese mixture. Add the mini chocolate chips and stir to combine perfect combination

Divide the mixture into two halves and spread until smooth and even.

Spread the cream filling over each of the chilled crusts. Smooth the top with a spatula.

Using a spoon, carefully add the cherry pie filling over the top of the pies.

Add more whipped cream and more chocolate chips for decoration to the top of the cheesecake.

Refrigerate the cheesecake for at least 4 hours, or overnight, to set.