Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and melted butter, mixing until all crumbs are moistened. Press this mixture evenly into the bottom of a 9x13 inch baking dish to create a solid crust. Bake for 8–10 minutes, until it's slightly golden and fragrant, then set aside to cool completely.

In a separate mixing bowl, beat the softened cream cheese and granulated sugar together on medium speed until smooth and creamy, about 2 minutes. Add the vanilla extract and continue mixing until fully incorporated and velvety in texture.

In another clean mixing bowl, whip the heavy cream using an electric mixer on medium-high speed. Whip until soft peaks form, about 3–4 minutes. Gradually add the powdered sugar while continuing to whip until stiff peaks are achieved, about another 2 minutes. Gently fold the whipped cream into the cream cheese mixture.

Once the graham cracker crust has cooled completely, spread half of the chocolate cream mixture evenly over the crust using a spatula.

Sprinkle a layer of semi-sweet chocolate chips over the chocolate cream mixture, making sure they are distributed evenly. Then, add a layer of crushed nuts on top of the chocolate chips.

Repeat the process by adding the remaining half of the chocolate cream mixture, spreading it evenly over the chocolate chip and nut layer.

Once the second layer of chocolate cream is spread, add another layer of chocolate chips and crushed nuts. Drizzle the top with chocolate syrup.

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

Once fully chilled and set, remove the dish from the refrigerator. Using a sharp knife, cut the Cookie Lasagna into squares for serving.