Preheat the oven to 350°F.
In the bowl of a food processor, add the pecan Sandies cookies and pulse until they are a fine crumb.
Slowly drizzle the melted butter into the opening of the food processor while on low until all the butter is evenly incorporated into the cookie crumbs.
Transfer the pecan cookie crust dough into the bottom of a 9×13 pan and press down in an even layer, then bake the crust for 15 minutes.
While the crust is baking, you will make your next layer by mixing together the cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
Place the bowl of cheesecake filling into the refrigerator to chill while you make the next layer.
In another medium-sized bowl, whisk together the cold milk and instant chocolate pudding for 2 to 3 minutes until it starts to thicken up.
Cover with a piece of plastic wrap, pressing down to touch the top of the pudding, and refrigerate until ready to assemble.
Once the crust has baked, allow it to cool on the counter for 30 minutes before adding the additional layers.
Once the crust is cooled, layer the cream cheese mixture evenly over the top of the crust.
Spread the chocolate pudding evenly over the cream cheese layer. Be very careful not to mix the layers.
Using an offset spatula, spread the thawed Cool Whip topping over the top of the chocolate pudding mixture in an even layer.
Garnish with the toasted and chopped pecans.
Place the Chocolate Delight into the refrigerator to chill and set up for a minimum of 3 hours, up to overnight, before slicing and serving.
You can place the Chocolate Delight into the freezer for 30 minutes before serving to help ensure nice clean slices.
