1 (9 5/8-inch) pie crust shell
12 oz. cream cheese, softened
1/2 c. sugar
2 eggs
1 c. whipped topping
2 oz. semi-sweet baking chocolate

CHOCOLATE GLAZE:

1 oz. semi-sweet chocolate
1 tbsp. butter
1/4 c. powdered sugar
1 tbsp. milk

Preheat oven and cookie sheet to 400 degrees. Prick bottom and sides of shell with fork. Partially bake for 6 minutes. Cool. Reduce temperature to 375 degrees. In medium bowl, beat cream cheese and sugar. Add eggs, one at a time, beating after each addition.

Bake on preheated cookie sheet for 15-30 minutes, until firm. In double boiler, combine the one ounce of chocolate, sugar, butter and milk. Stir constantly over medium heat until smooth and creamy. Spread evenly over pie. Refrigerate about 2 hours. Serves 8.