10 tbsp. butter, divided
3 squares (1 oz. each) unsweetened chocolate, chopped
3 eggs
1 1/2 c. sugar
1 c. flour
1 8-oz. pkg. cream cheese, softened
1 tbsp. cornstarch
1 can (14 oz.) sweetened condensed milk
1 tsp. peppermint extract
4 drops green food coloring
1 c. (6 oz.) semisweet chocolate chips
1/2 c. whipping cream

In microwave-safe bowl, melt 8 tablespoons butter and unsweetened chocolate; cool slightly. In mixing bowl, beat 2 eggs, sugar and vanilla. Add the chocolate mixture; mix until blended. Gradually beat in flour. Spread into 9 x 13 inch pan.

Bake at 350°F for 15-20 minutes.

In mixing bowl, beat cream cheese and remaining butter. Add cornstarch and beat until smooth. Gradually beat in milk and remaining egg. Add extract and food coloring. Pour over crust.

Bake 15-20 minutes; cool.

Meanwhile, in heavy saucepan, combine chocolate chips and cream. Cook and stir until chips are melted. Cool 30 minutes, stirring occasionally. Pour over cream cheese layer. Chill 2 hours.