Crust: With the paddle attachment of stand-type mixer, beat the butter until it
begins to soften. Add the confectioners' sugar and the extracts. Beat in
the egg yolks and egg. Add the flour and cocoa and continue beating until combined.
Press the dough into 9 x 13-inch baking pan with your hand until it is of
uniform depth across the bottom of the pan.
Bake for 20 minutes.
Make the filling while the crust is baking.
Filling: Beat the cream cheese, sugar, and extracts together until smooth,
scraping down the sides of the bowl at least once. Add the eggs and beat at
low speed until just combined.
Spread the filling over the hot crust. Bake for another 30 minutes or until
the center of the filling is just firm.
Cool in the pan on a wire rack. Spread the pie filling over the cream cheese
filling after it has cooled.