Use a mixer to beat the cream cheese and salted butter together until creamy, about 1-3 minutes.
Add in the sifted cocoa powder, heavy cream, and chocolate syrup and beat until completely combined, about 1 minute.
Gradually add the powdered sugar in increments. Start the mixer slowly so that it doesn’t explode out everywhere and gradually increase the speed. Be sure to beat the mixture until fully combined in-between each addition.
Pour the dip into a serving bowl and level out with a spatula or spoon.
Decorate the dip by spreading the crushed Oreos over the mixture to create the “dirt”.
Prepare the tombstones by writing “RIP” on one half of the Milano cookies, optional. Stick the bottom half without writing into the cheesecake dip.
Decorate with the candy pumpkins throughout the dish as desired and serve.
To Store: To store your dip, cover tightly and store in the refrigerator for up to one week.
To Freeze: To freeze your dip, put it in a freezer-safe container and freeze it for a few months.
Tips:You can use any serving dish you’d like for this treat, but I think it is "scariest" when served in a non-see-through bowl. That way your guests cannot see the treats that may be hiding under the graveyard.