Mocha Macaroon Torte
1 package refrigerated chocolate chunk cookie dough
8 ounces cream cheese, softened
1/2 cup coconut
2 tablespoons brewed coffee
1 teaspoon vanilla
1/3 cup chocolate chips
1/4 cup sugar
1/4 cup chopped pecans
6 ounces chocolate chips
Heat oven to 350ºF. Cut cookie dough in half lengthwise. Press dough into bottom of ungreased 10 or 9 inch springform pan. Bake at 350ºF for 12-18 minutes or until light golden brown. Remove partially baked crust from oven and cool for 10 minutes. While crust is cooling, beat cream cheese in medium bowl until light and fluffy. Add egg; beat until smooth. Add coconut, 1/4 cup sugar, coffee and vanilla, blending well.
Stir in 1/3 cup chocolate chips. Soon and carefully spread mixture over crust. Sprinkle with all topping ingredients. Return to oven and bake an additional 30-45 minutes or until filling is set and edges are golden brown. Cool for 10 minutes. Run knife around sides of pan to loosen and then carefully remove sides of pan. Cool 1 hour. Refrigerate 1-2 hours or until well chilled. Store in fridge.