Spray a 9x13 baking dish or casserole dish with non-stick spray and set aside.
Mix the ground Oreos and melted butter together in a medium bowl and press it into the prepared baking dish. Refrigerate for 30 minutes.
In the meantime, mix the instant pudding mix and milk together in a medium size bowl for 2 minutes. Let it sit for 5 minutes or until thickened.
In a separate bowl, whip the heavy cream and sugar together until stiff peaks form.
In another separate bowl, beat the cream cheese until smooth.
Gently fold in half of the whipped heavy cream and the grated Hershey’s bar.
Remove the pan from the fridge and layer the chocolate pudding, then gently add the cream cheese mixture, and finally the remaining whipped heavy cream.
Refrigerate for 2-3 hours, or until the center jiggles only slightly.
Remove the lasagna from the fridge and drizzle the chocolate syrup on top and sprinkle on the chocolate chips.