Set oven to 325°F (163°C). Lightly grease the bottom of a springform pan or line with parchment paper.

Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the pan base and bake for 8–10 minutes until golden. Cool completely.

Beat softened cream cheese until smooth. Add powdered sugar and vanilla; mix until fluffy with no lumps.

In another bowl, whip heavy cream to stiff peaks. Gently fold into the cream cheese mixture.

Spread half the cream cheese filling over the crust. Spoon chilled vanilla pudding over it. Add the remaining cream cheese mixture on top and smooth the surface.

Cover and refrigerate for at least 4 hours, or overnight, until firm.

Pour chocolate ganache over the top. Tilt the pan to coat evenly. Let sit for 10 minutes to slightly firm before serving.