In a large microwaveable bowl, melt the white chocolate chips and the 1/3 cup of heavy cream on HIGH power for about 25 seconds. Stir, then heat again for about 10 seconds. Stir until melted and smooth. Cool slightly.

Add the cream cheese and vanilla to the melted and cooled white chocolate mixture and beat with an electric mixer on medium speed for about 1-2 minutes or until fluffy and incorporated. Set aside.

In the bowl of a stand mixer, cream the remaining 1 cup of heavy cream with the whisk attachment on HIGH speed for about 4-6 minutes or until stiff peaks form. Fold the whipped cream into the cream cheese mixture until incorporated.

Spread the pie filling into the prepared pie crust and refrigerate for at least 3-4 hours or until set. Just before serving, cut into wedges and garnish with fresh fruit, if desired.