Preheat oven to 350 degrees. To a mixing bowl, add the graham crackers, melted butter, sugar, and salt. Stir together until well combined. Firmly press the graham cracker mixture into a 9 inch pie pan, making sure to cover the bottom and sides evenly. Bake in the preheated oven for 9 minutes. Set aside to cool.
Melt the chocolate using a double-boiler (a stainless steel bowl over a saucepan of simmering water) until smooth. Remove the chocolate from the heat while you complete the next steps.
Add the cold whipping cream to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until the cream holds a stiff peak. Add the softened cream cheese to the whipped cream and beat on medium speed until well combined and smooth. With the mixer still going, gradually pour in the melted chocolate followed by the Irish Cream. Finally, beat in the powdered sugar until everything is combined, scraping the bottom and sides of the bowl as needed.
Spread the filling evenly into the cooled chocolate crust. Refrigerate to set, at least two hours. Before serving, top the pie with lightly sweetened whipped cream and chocolate shavings.