First make the Chocolate Whipped Cream. Sift together the powdered sugar and cocoa powder. In the bowl for an electric mixer whisk the heavy whipping cream for a few minutes, until it starts to thicken.

Slowly add in the powdered sugar mixture, and continue to beat until it forms stiff peaks.

Spread the whipped cream into the bottom of the baked pie shell. Place in the fridge for at least 30 minutes.

Meanwhile, prepare the mousse. In the bowl of an electric mixer combine cream cheese, Biscoff, and milk. Beat until smooth.

Slowly add the powdered sugar, and mix until fully incorporated.

Using a spatula, fold in the cool whip.

Spread mouse over the chocolate cream.

Top with additional whipped cream.

Garnish with crushed Biscoff cookies.

Let sit in the fridge for 2 hours before serving.