Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs with the melted unsalted butter and press into the bottom of a 9x13 inch baking dish. Bake for 8-10 minutes until golden and cool completely.

In a separate mixing bowl, beat the softened cream cheese and granulated sugar together until smooth. Add the vanilla extract and blend until fully incorporated.

In another mixing bowl, whip the heavy cream on high until soft peaks form. Gradually add powdered sugar and whip until stiff peaks form. Fold the whipped cream into the cream cheese mixture.

Spread half of the chocolate cream mixture evenly over the cooled graham cracker crust.

Sprinkle a layer of semi-sweet chocolate chips followed by crushed nuts over the first cream layer.

Spread the remaining chocolate cream mixture over the chocolate chip and nut layer evenly.

Top the second cream layer with more chocolate chips, crushed nuts, and drizzle with chocolate syrup. Optionally dust with cocoa powder.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.

Cut into squares and serve chilled.