Preheat the oven to 350°F (175°C) and let the frozen pie crust thaw for 10 minutes, then prick with a fork.

Blind bake the crust for 10 minutes until light golden brown, then remove from oven and cool for 5 minutes.

In a microwave-safe bowl, combine chocolate and butter and heat in 30-second intervals, stirring between each, until smooth; allow to cool for 2 minutes.

Spread the melted chocolate evenly in the cooled crust and chill for 5 minutes until set.

Pour and spread the caramel sauce over the chocolate layer, then chill for another 5 minutes.

In a large bowl, beat softened cream cheese on medium speed for 2 minutes until light and fluffy, then add vanilla and salt and mix until combined.

In a separate bowl, whip heavy cream with powdered sugar on high speed for 3 to 5 minutes until stiff peaks form.

Fold whipped cream into the cream cheese mixture until just combined; spread this filling over the caramel layer.

Cover loosely and refrigerate the pie for at least 2 hours before serving.

Dust the top with cocoa powder before slicing for garnish and let sit at room temperature for 10 minutes for clean cuts.