Step 1

Line a 13"x9" pan with aluminum foil or parchment paper. Set aside. Preheat the oven to 375 degrees F.

Step 2

Place graham crackers in the food processor. Add sugar and process until combined.

Step 3

Slowly drizzle in the melted butter and process until the crust comes together.

Step 4

Place the crust into prepared pan and press down firmly.

Step 5

Bake the crust for 7 to 8 minutes.

Step 6

Set aside to cool completely. (Baking the crust will prevent it's crumbling when slicing the dessert.)

Step 7

Place cream cheese in the food processor. Process until creamy, 10 to 15 seconds.

Step 8

Add vanilla extract, pudding mix and sugar. Process until well combined.

Step 9

Add the whipped topping in two additions, process just until combined. Do not overmix.

Step 10

Scoop the filling onto the ready crust. Spread evenly. Smooth the top out with an offset spatula.

Step 11

Place the pan in a fridge to chill until set (2 hours to overnight).

Step 12

Place the chocolate in a medium mixing bowl.

Step 13

Place the cream, sugar and corn syrup in a medium saucepan and heat to just boiling. Remove from heat.

Step 14

Pour the cream over the chocolate. Do not mix! Let stand 5 minutes.

Step 15

Whisk the ganache until smooth. Let cool to room temperature.

Step 16

Pour the ganache over the filling or top each slice just before serving.