Spray a 9×13 dish with gluten-free cooking spray.
Crush the Chocolate Honeygrams in a food processor or by placing the cookies in a plastic storage bag and crushing them with a rolling pin or your hands.
Add the crushed Chocolate Honeygrams to a medium-sized bowl. Pour melted butter over the Chocolate Honeygrams and stir to combine.
Press the Chocolate Honeygrams mixture into the bottom of the baking dish and place in the refrigerator while you work on the next step. (about 5 minutes)
Cheesecake and Chocolate Layer
In a medium sized bowl whip the cream cheese with your mixer until fluffy. Add the granulated sugar, pure vanilla extract and 2 tablespoons of cold milk to the cream cheese and mix until nice and smooth.
Stir in 1 cup of the Cool Whip into the cream cheese mixture.
Spread the cream cheese mixture lightly over the cold crust. Place the baking dish back into the refrigerator while you start the next step. (another 5 minutes)
In a separate bowl mix the chocolate pudding and cold milk. Mix together until the pudding starts to firm up and looks thick.
Spread the chocolate pudding over the top of the cream cheese layer. Place the baking dish back in the refrigerator for another 5-10 minutes to allow the pudding to set.
Once the pudding has set, spread the remaining Cool Whip on top of the chocolate pudding layer. Sprinkle the top with the mini chocolate chips, cover with plastic wrap and refrigerate for 3-4 hours before serving. You can speed up the process by freezer the dessert for 1 hour. Enjoy!
Cover and store leftovers in the refrigerator.