| 10 | Tbsps. | Butter (no substitutes), divided |
| 3 | Squares ( 1 oz. Each) | Unsweetened chocolate, chopped |
| 1 1/2 | Cups | Sugar |
| 3 | Eggs | |
| 2 | Tsps. | Vanilla extract |
| 1 | Cup | All-purpose flour |
| 1 | Pkg. (8 oz.) | Cream cheese, softened |
| 1 | Tbsp. | Cornstarch |
| 1 | Can (14 oz.) | Sweetened condensed milk |
| 1 | Tsp. | Peppermint extract |
| 4 | Drops | Green food coloring |
| 1 | Cup (6 oz.) | Semisweet chocolate chips |
| 1/2 | Cup | Whipping cream |
In a microwave-safe bowl, melt 8 tablespoons butter and unsweetened chocolate; cool slightly. In a mixing bowl, beat 2 eggs, sugar and vanilla. Add the chocolate mixture; mix until blended. Gradually beat in flour. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 15-20 minutes or until top is set.
In a mixing bowl, beat cream cheese and remaining butter. Add cornstarch; beat until smooth. Gradually beat in milk and remaining egg. Add extract and food coloring if desired. Pour over crust. Bake for an additional 15-20 minutes or until center is almost set. Cool on a wire rack.
In a heavy saucepan, combine chocolate chips and cream. Cook and stir over medium heat until chips are melted. Cool for 30 minutes or until lukewarm, stirring occasionally. Pour over cream cheese layer. Chill for 2 hours or until set before cutting.
YIELD: About 4 dozen