Something like a cheese cake and something like a samoa and something like heaven in my mouth. Must make it, like, now. And every day hereafter.
1 box Samoa cookies 3 Tbsp. butter, melted 8 oz. cold cream cheese (one package) 8 oz. cold mascarpone cheese 1/4 cup granulated sugar 2 cups dulce de leche, divided (you can make your own or buy it premade) 1 cup flaked coconut 4 oz. bittersweet chocolate, melted. Put cookies into a food processor and pulse until crumbly. Combine with butter and press into 9 or 10 inch tart pan, preferably one with a removable bottom. In another bowl, combine cream cheese, mascarpone, sugar, and dulce de leche (and try not to lick the bowl clean). Beat on medium-speed until blended, about two minutes. Pour filling into tart shell and refrigerate for at least two hours. Toast coconut in a skillet on medium heat until it browns, being careful not to let it burn. When tart is thoroughly chilled, spoon remaining dulce de leche onto top. Sprinkle coconut on and drizzle melted chocolate over top.