Preheat the oven to 400°F. Spray a 9x13 baking dish with cooking spray, set aside. Place the butter, water, sugar, and salt into a small saucepan. Bring to a boil, add the flour, take off the heat and stir until a ball forms, about 2-3 minutes.
Place the mixture into a large bowl, add the eggs one at a time and mix it in using a hand mixer, make sure it’s fully incorporated until adding the next egg.
Add the dough to the baking dish and smooth it out on the bottom of the dish. I found lightly moistening my fingers and pressing it down into the pan makes it easier to spread. Bake for 32-35 minutes, until golden brown. Let cool completely on a wire rack.
While the crust cools, make the filling by whipping the cream cheese in the body of a stand mixer until smooth with the paddle attachment.
Slowly add in the milk until combined.
Add the vanilla pudding, stir in until just combined. Scrape the sides. Raise the speed to medium and beat for 2 minutes.
Stir in ½ cup of the chocolate chips.
Pour this into the crust and smooth it out.
Top with the whipped topping and smooth the top. Cover with plastic wrap and place in the fridge for at least two hours to set. Add chocolate sauce, caramel syrup, and remaining chocolate chips for garnish.