Recipe: Lucky Mint Cheesecake (with chocolate layer)

LUCKY MINT CHEESECAKE

1/2 cup (3 ounces) semi-sweet chocolate chips
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk), divided use
1 teaspoon vanilla extract
1 (6-ounce) packaged chocolate-flavored crumb pie crust
11 ounces cream cheese, softened*
1/2 teaspoon mint extract
several drops green food coloring
1 egg

Preheat oven to 350 degrees F.

In small saucepan, melt chips with 1/3 cup sweetened condensed milk. Stir in vanilla. Spread on bottom of pie crust.

With mixer, beat cream cheese in large bowl until fluffy; gradually beat in remaining sweetened condensed milk, mint extract and green food coloring. Add egg; beat on low speed just until combined.

Place pie crust on baking sheet; place on oven rack. Carefully pour mint mixture over chocolate layer in pie crust.

Bake 25 minutes or until center is nearly set. Cool.

Chill at least 3 hours.

Store leftovers covered in refrigerator.

*Use 1 (8-ounce) package plus 1 (3-ounce) package cream cheese.

NOTE: Give this yummy mint-and-chocolate cheesecake a St. Patrick's Day touch by piping melted chocolate into a shamrock shape on each piece.

Makes one (8-inch) cheesecake
Source: Eagle Brand