Make the Brownie Layer:

Preheat the oven to 350 degrees F.  Spray a 9X13 baking pan with non-stick cooking spray or line the pan with parchment paper.

Then prepare the brownie mixes based on the directions on the back of the box and pour both of the prepared mixes into the 9X13 pan.

Bake the brownies for 35-40 minutes until a toothpick inserted into the middle of the brownies comes out clean.  Let the brownies cool completely in the pan.

Make the Cream Cheese Layer:

In a large mixing bowl add cream cheese, and beat until smooth.  Add in the butter and beat until smooth.  Use a stand up mixer or a hand held mixer.

Gradually add in the powdered sugar (1/2 cup at a time) mixing between each addition until all is well combined and smooth.  Then add in the vanilla.  The cream cheese layer should be thick.

Then assemble the lasagna:

Carefully, remove the brownies from the pan.  Cut the brownies in half widthwise and then each piece in half again horizontally to make 4 even pieces.

Then place one piece of the brownie on a platter.  Top it with 1/4 of the cream cheese mixture.

Continue to repeat the layer until you have used all the brownies pieces and cream cheese mixture.

The final layer on top should be the cream cheese layer.

Then place the cake in the freezer until all the layers are set (approximately 1 hour).

When serving, trim off any raw edges of the cake to square off the sides of the cake.

Top the cake with the chocolate syrup (allow it to drizzle down the sides of the cake) and top with the chocolate shavings.  Let the cake sit at room temperature for 15 minutes before serving so that it can be cut and served. Enjoy!