In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

Fold in the whipped heavy cream until the mixture is light and fluffy.

Line the loaf pan with plastic wrap, leaving some overhang for easy removal later.

Spread a thin layer of the cream cheese filling on the bottom of the pan.

Place a matzo sheet on top of the filling, then add another layer of filling. Repeat the process, layering matzo and filling until all ingredients are used, finishing with a layer of filling on top.

Cover the top with the overhanging plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Once set, carefully lift the cake out of the pan using the plastic wrap. Remove the wrap and place the cake on a serving platter.

Drizzle chocolate syrup over the top before slicing and serving.