Place the heavy cream in a small saucepan over low heat. Once it comes to a low simmer, add the gelatin and whisk. Keep whisking until the powder dissolves.
Take the saucepan off the heat and the ChocZero Maple Syrup. Keep whisking until no lumps remain, and all steam has escaped.
Place the mascarpone in a medium glass bowl. Add the warm cream mixture and beat with an electric beater for about 2 minutes until smooth. Stir in chocolate chips, if desired.
Pour the cheesecake mixture into the prepared crust and spread using a spatula. Cover it with plastic wrap. Transfer to the freezer to set for 1 hour.
Remove the cheesecake and slice into 8 servings. Serve immediately or freeze individually for later consumption.