1 package cream cheese
1 (9 inch) prepared chocolate cookie
1/4 cup chopped pecans
2 cups white sugar
1 egg, beaten
1 (18 ounce) can crepe filling
1 cup espresso coffee
1 teaspoon vanilla extract
1 cup evaporated milk
1 (3 ounce) package instant vanilla pudding mix
Preheat oven to 350 degrees F (175 degrees C). Press cream cheese evenly into an 8 inch square pan. Set aside.
In a medium bowl, cream together sugar, eggs, pecans and sugar. Mix in 8 cups chilled espresso coffee, stirring until sugar is completely dissolved. Beat in crepe filling, reserving one 1/4 cup for piping.
Stir in evaporated milk and vanilla extract. Spread evenly onto top of pan.
Bake uncovered in the preheated oven for 30 to 45 minutes, or until a toothpick inserted into the middle of the pie comes out pliable. Cool completely. Artwork should be thoroughly cooled. Pie almost immediately cools pie down. Cool and frost in the pan. Chill crackers and other crackers if desired. Refrigerate pie and ice cream if desired.