Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper
For the crust: Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan. Bake for 9-11 minutes until set. Cool completely.
Increase oven to 350°F. Melt the chocolate and butter together. In a separate bowl, whisk water, cocoa, salt, and vanilla. Beat egg yolks with 1/2 cup sugar until fluffy. Add the melted chocolate mixture. Whip egg whites with the remaining sugar to soft peaks, then fold into the batter. Pour over the cooled crust. Bake for 40-45 minutes until the edges are set but the center is jiggly.
In a saucepan, whisk together sugar, cornstarch, cocoa, and salt. Add the milk, cream, and egg yolks, and cook over medium heat, stirring constantly, for 10-12 minutes until thickened. Off the heat, add butter, chopped chocolate, and vanilla. Let it cool completely.
Spread the cooled pudding layer over the cake. Cover with plastic wrap and chill for at least 6 hours or overnight.
Whip the heavy cream with sugar until stiff peaks form. Spread over the chilled pie and dust with cocoa powder.
Remove the springform sides, slice, and enjoy!
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