For the Crust:

1. Preheat the oven to 350°F (175°C).

2. In a medium saucepan, bring the water and butter to a boil over medium heat.

3. Once the butter has melted, remove the saucepan from the heat and stir in the flour until a smooth dough forms.

4. Add the eggs one at a time, mixing well after each addition. The dough will become smooth and shiny.

5. Spread the dough into the bottom of a greased 9×13-inch baking dish.

6. Bake for 20-25 minutes, or until the crust is golden brown. Remove from the oven and let it cool completely.

For the Pudding Layer:

1. In a medium bowl, beat the softened cream cheese until smooth and creamy.

2. In a separate bowl, whisk together the milk and instant vanilla pudding mix until thickened (about 2 minutes).

3. Add the cream cheese mixture to the pudding mixture and beat until smooth and fully combined.

4. In a separate bowl, whip the heavy whipping cream (or whipped topping) with powdered sugar (if using) and vanilla extract until stiff peaks form.

5. Gently fold the whipped cream into the pudding mixture until well incorporated.

6. Spread the pudding mixture evenly over the cooled crust in the 9×13-inch baking dish.

For Garnish:

1. Drizzle chocolate syrup or sprinkle shaved chocolate on top for a decorative finish.

2. Refrigerate for at least 2-3 hours before serving to allow the layers to set.