CRUST:

2 c. crushed cream filled chocolate sandwich cookies
1/4 c. butter, softened

Lightly grease 13 x 9 inch pan. In small bowl combine crust ingredients; mix well. Press mixture evenly in bottom of prepared pan; refrigerate.

FILLING:

2 (8 oz.) pkgs. cream cheese, softened
7 oz. jar (2 c.) marshmallow cream
3 tbsp. cream de cocoa liqueur
3 tbsp. coffee flavor liqueur
2 c. whipping cream, whipped
1/4 c. chocolate flavor syrup
1/4 c. chopped pecans

In large bowl beat cream cheese until light and fluffy. Add marshmallow cream, continue mixing (beating) until smooth. Add Liqueur's; mix gently to blend. Fold whipped cream into marshmallow mixture. Spoon filling evenly over crust. Drizzle chocolate syrup over filling; swirl with spoon. Sprinkle with pecans. Refrigerate until firm about 4 hours.