Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and melted butter until fully mixed. Press evenly into the bottom of a 9x13 inch baking dish to form the first layer. Bake for 8-10 minutes until set; let it cool completely.

In a separate mixing bowl, beat the softened cream cheese with granulated sugar until smooth. Pour in the vanilla extract and mix until fluffy.

In another bowl, whip the heavy cream using an electric mixer until soft peaks form, then gradually add the powdered sugar and continue whipping until stiff peaks form. Gently fold into the cream cheese mixture.

Once the graham cracker crust has cooled, spread half of the chocolate cream mixture over the cooled crust.

Sprinkle a layer of semi-sweet chocolate chips and crushed nuts over the cream layer, pressing them lightly in.

Cover with the remaining chocolate cream mixture, spreading it to cover completely.

Add another layer of chocolate chips and crushed nuts on top, drizzling with chocolate syrup and optionally sprinkling cocoa powder.

Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight.

Once chilled, cut into squares for serving and enjoy!