Place frozen puff pastry on the counter for 30 minutes to thaw.

Prepare the chocolate ganache by pouring chocolate chips into a bowl.

Heat heavy cream in a saucepan over medium-low heat until steaming, and pour over the chocolate chips.

Let sit for 1 minute and 30 seconds, then stir gently until smooth. If chunks remain, heat in the microwave for 15-second intervals, stirring each time.

Let the ganache cool at room temperature for 2 hours.

In a small bowl, beat the cream cheese with a hand mixer for 1 minute. Add sugar and beat for another minute. Mix in vanilla.

Lightly flour a surface and place the thawed pastry sheets on it. Press seams together gently, then cut the pastry into thirds to create 3 long rectangles.

Cut each rectangle in half to get 6 pieces.

Mix egg and water together to make an egg wash.

Brush egg wash around the edges of each rectangle.

Preheat the oven to 400°F and line two cookie sheets with parchment paper.

Arrange rectangles on cookie sheets, cutting another rectangle shape inside each piece, leaving a 1/2 inch edge intact.

Spoon 1 tablespoon of the cream cheese filling into each square.

Place one sheet in the fridge and the other in the freezer for 5 minutes before baking.

Bake each sheet individually for 17-20 minutes until golden brown.

Let the pastries cool completely before spooning cooled chocolate ganache on top of the cream cheese filling.