I got this recipe from the new Pillsbury's Sept/Oct 2010 issue. We were having dinner with some friends of ours and I was to bring dessert. I wanted to try something new. This one looked good and sounded easy. I am so glad that I made it. I was very good. Sweet. Everyone loved it. It does take about 4 1/2 hours to do, so i suggest do it early or the night before which is what i did.
1 roll (16.5 oz)chocolate chip cookies
1 package cream cheese, softened
1 cup chopped honey roasted peanuts
1 cup miniature semi-sweet chocolate chips
1 cup butterscotch chips
1/4 cup peanut butter
1/4 cup chocolate flavored syrup
Heat oven to 350 degrees. Break up cookie dough into ungreased 10 or 9 inch spring form pan. Press in bottom to form crust. Bake 15 to 18 minutes or until light golden brown. Cool 10 minutes.
Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Add in sugar and egg; beat until well blended. Stir in 1/2 cup of the chocolate chips and 1/2 cup of the peanuts. Pour over crust; spread evenly.
In a medium microwavable bowl, microwave butterscotch chips on high 1 minute, stirring twice, until melted and smooth. Stir in peanut butter until smooth. Drizzle over cream cheese mixture. Sprinkle with remaining 1/2 cup chocolate chips and peanuts.
Bake 30 to 40 minutes longer or until the edges are set but center is still slightly jiggly. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen; carefully remove side of pan. cool 1 hour. Refrigerate about 2 hours or until completely cooled.
To serve, cut torte into 12 wedges. Drizzle 1 teaspoon chocolate syrup onto each dessert plate (I drizzled a little on top instead). Place wedge over syrup. Store left overs in the refrigerator.