Beat cream cheese and sugar in the electric mixer, on medium-high speed, until light and smooth.
Scrape the sides and pour in ice coffee. Start mixing slow and gradually raise the speed to medium. When the mixture is smooth, turn of the mixer. Scrape the sides and mix again until all smooth.
On low speed, mix in whipped topping until just incorporated.
Fold in mini chocolate morsels.
Transfer the cream pie filling into the pie crust and spread it evenly.
Freeze for at least 4 hours.
Using a large grater, grate the chocolate bar slowly over the pie.