Preheat oven to 350 degrees Fahrenheit.

In a bowl, mix together the cookie crumbs, margarine, and sugar. Pour into an ungreased tart pan and press some of the mixture up the sides. Once the edges of the crust are in place, press the remaining crumbs into an even layer over the bottom of the pan. Bake for 10 minutes and set aside.

Add the chocolate to a medium heat-proof bowl. In a small saucepan, bring the whip topping to a boil. Pour over the chocolate and let sit for two to three minutes, then whisk until completely smooth. Add the sugar, salt, eggs, and vanilla and whisk to combine.

Pour the filling into the crust and pop any air bubbles with a toothpick. Bake 20–25 minutes, until mostly set but still a bit wobbly in the center. Set aside for one hour or until completely cooled.

Add the chocolate to a medium heat-proof bowl. In a small saucepan over medium heat, bring the whip topping to a gentle simmer. (Do not let it come to a boil.) Pour over the chocolate and let sit for two to three minutes, then whisk until completely smooth. Use immediately so it doesn’t harden.

Spread the ganache over the pie and cover completely with dark chocolate, cappuccino, caramel, and white chocolate chips, creating sections for each as pictured.