Preheat oven to 400˚F.
Crust: Place flour, salt, baking powder, butter, and cream cheese in a food processor and pulse until a fine meal forms. While pulsing, add water and vinegar and continue to pulse until dough forms. Dump dough onto a clean surface and form into a disc. Tightly cover in plastic wrap and refrigerate for 30 minutes.
Lightly flour a clean surface and roll dough out into a 14” circle, about ¼ inch thick. Place dough into a 9 inch pie dish, trimming off the excess dough.
Using the back of a fork, crimp the edge of the pie and prick the bottom of the pie crust with the fork as well, all over.
Place a sheet of parchment in the unbaked pie crust and fill with dry beans or dry rice. Place pie crust onto a baking sheet and blind-bake for 10 to 15 minutes or until the edges just begin to brown.
Remove crust from the oven and carefully remove the beans/rice and parchment. Place the partially baked crust back into the oven and continue to bake until the edge is golden brown and the crust has baked through, an additional 10 to 15 minutes. Remove from the oven and allow crust to cool completely.
Filling: Pour all filling ingredients, except the butter into a saucepan and whisk together until smooth. Place over medium-low heat and cook until the mixture thickens enough to sit on itself, constantly whisking to ensure the mixture doesn’t curdle, about 12 minutes.
Stir butter into the chocolate cream mixture and place saucepan directly into an ice bath, stirring the mixture every now and then to make sure a skin doesn’t form on top.
Once the mixture has cooled completely, pour it into the cooled pie shell, smoothing down the top. Refrigerate for at least 6 hours (and for up to 3 days).
Place the cream and sugar in a mixing bowl and whisk together until soft to medium peaks form. Top the pie with the soft whipped cream and finish with some freshly grated American Heritage Chocolate Block. Slice and serve.