Add the chocolate sandwich cookies into a food processor. Pulse until the cookies are all a fine crumb. If you don't have a food processor, add them into a storage bag and crush them with a rolling pin, then pour into a bowl.

Stir in the sugar and melted butter until all of the crumbs are coated.

Press the crumbs firmly into a 9x13 glass pan. Place in the fridge to chill while working on the next layers.

In a microwave-safe bowl, add the milk chocolate chips and heavy cream. Microwave in 30-second intervals, stirring each time, until the ganache is smooth. Place into the freezer for 10 - 15 minutes and move on to the next layer.

Using a hand mixer, beat cream cheese in a medium mixing bowl until creamy.

Add the sugar, vanilla, and butter. Beat on medium speed until incorporated. Scrape down the sides and beat in any remaining bits. Set aside.

Into a separate bowl, pour the heavy cream. Beat on medium speed until soft peaks form; 2-3 minutes. Add in the powdered sugar and beat again until stiff peaks form.

Fold the whipped cream into the cream cheese mixture just until combined.

Add dollops of the cream cheese all over the crust. Using an off-set spatula, spread the cream cheese out evenly and to the edges.

Drizzle the 1-2 tablespoons of chocolate syrup on top of the cream cheese. Using a toothpick, make swirls into the cream cheese being careful not to disturb the crust. I didn't mix all of the chocolate syrup in, a lot of it sat on top.

Pour the chilled ganache on top of the cream cheese and spread it to the edges.

In the bowl you used for the cream cheese mixture, add the pudding mix and 3 cups of cold milk, Whisk until thickened; about 2 minutes.

Pour the pudding on top of the ganache. Pour around the edges and spread inward, to avoid disturbing the ganache. Spread the pudding out evenly and to the edges.

In the bowl you used previously for the whipped cream, add in the 2 cups of heavy cream. Beat until soft peaks form, then add the powdered sugar and vanilla extract and beat to stiff peaks again. (Note - you can skip the step and use a 10-ounce container of Cool Whip if you prefer).

Add dollops of whipped cream on top of the pudding and spread evenly.

Add the chocolate syrup to a sandwich bag, seal out as much air as possible, then cut out a very small hole in one of the corners. Drizzle over the whipped cream. Sprinkle chocolate curls or chocolate sprinkles on top.

Refrigerate for at least 6 hours, or overnight. Cut into squares and serve.