1. Heat oven to 350°F.
2. Beat cream cheese, sugar and vanilla in large bowl until well blended. Add cocoa; beat until well blended, scraping sides of bowl and beaters frequently. Add eggs; beat well. Stir in whipping cream. Pour into crust.
3. Bake 35 to 40 minutes. (Center will be soft but will set upon cooling). Cool to room temperature. Cover; refrigerate several hours or overnight. Serve with pie filling. Cover; refrigerate leftover pie. 6 to 8 servings.