Cover the bottom of a 9x13 pan with an even layer of chocolate graham crackers (break graham crackers as needed to best fit. One sleeve will not completely cover the bottom of the pan, this is fine, just evenly space the crackers.).
Spread about 1/3 of the cream cheese mixture over the graham crackers.
Drizzle about 1/3 of the chocolate ganache evenly over the cream layer (make sure your ganache is not too hot or it will melt the cream -- allow it to cool at least 10 minutes before drizzling).
Place another sleeve of graham crackers over the ganache, evenly spacing as needed.
Spread half of the remaining cream over the graham crackers. Drizzle with 1/2 of the remaining chocolate ganache.
Top with another layer of graham crackers.
Spread with the remaining cream cheese mixture.
Drizzle with remaining ganache (I ran a toothpick point through mine for design).
Sprinkle with mini chocolate chips, if using.
Cover and refrigerate at least 4 hours before serving.