-
1
heat oven to 350 degrees F.
-
2
Cut cookie dough in half crosswise.
-
3
Cut each section in half lengthwise.
-
4
Press dough in bottom of ungreased 10 or 9 inch springform pan.
-
5
Bake at 350 for 12-18 minutes or until light golden brown.
-
6
Remove partially baked crust from oven.
-
7
Cool 10 minutes.
-
8
While crust is cooling, beat cream cheese in medium bowl until light and fluffy.
-
9
Add egg; beat until smooth.
-
10
Add coconut, 1/4 c sugar, coffee and vanilla; blend well.
-
11
Stir in 1/3 c chocolate chips.
-
12
Spoon and carefully spread mixture over crust.
-
13
Sprinkle with all topping ingredients.
-
14
Return to oven; bake and additional 30-45 minutes or until filling is set and edges are golden brown.
-
15
Cool 10 minutes.
-
16
Run knife around sides of pan to loosen; carefully remove sides of pan.
-
17
Cool 1 hour.
-
18
Refrigerate 1-2 hours or until chilled.
-
19
Store in refrigerator.
