2 sticks unsalted butter, softened
8 oz. cream cheese, at room temperature
2 c. sugar
4 sq. unsweetened chocolate, melted and cooled slightly
1 tsp. vanilla or 1/2 tsp. mint extract
4 eggs
1 baked 9 inch pie crust

Using an electric blender (preferably the freestanding type), beat the butter and cream cheese together until fluffy. Slowly add the sugar and beat until mixture is creamy and sugar is dissolved. Add the melted chocolate and vanilla and blend.

Add the eggs, one at a time, beating for 5 minutes after each egg. Pour into pie crust and refrigerate for 2 to 3 hours before serving. Garnish with whipped cream and grated chocolate if desired. (Note: This pie may be frozen.)