In a large bowl, beat cream cheese on medium speed until smooth.

Add 1/2 cup of milk, scraping the sides of bowl, and beat on medium until smooth.

With the mixer on low, add remaining milk.

Once smooth, beat in pudding mix until smooth and thick.

In a microwave safe bowl, heat chocolate chips and heavy cream for about 2 minutes, stopping every 30 seconds to stir until smooth.

Stir in corn syrup or honey. Set aside to cool and thicken.

Preheat oven to 400°F.

In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low.

Cook and stir until the mixture forms a ball and pulls away from the pan – this will happen quickly. Remove from heat and transfer to a large bowl.

Beat in eggs, one at a time, beating well after each egg until a smooth dough forms.

Spread dough evenly into two 8-inch round cake pans. Bake for about 25 minutes, until golden brown and dry to the touch.

Remove from oven and let cool for 5 minutes, then run a sharp knife along the edges of the pan and turn onto a wire rack to cool completely.

When ready to serve, place one cream puff cake on a plate.

Top with half of filling mixture, then top with other cake.

Top with remaining filling mixture and chocolate ganache.

Garnish with whipped cream or fruit if desired.