A chocolate brownie layer topped with a mint-flavored cheesecake filling and spread with a creamy chocolate glaze.

Fudge-Mint Cheesecake Squares

4 (1-ounce each) bars unsweetened baking chocolate, broken into pieces
1/2 cup plus 2 tablespoons butter - divided use
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1 (8-ounce) package cream cheese, softened
1 tablespoon cornstarch
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
1 teaspoon peppermint extract
Green food color (optional)

Chocolate Glaze:

1 cup semisweet chocolate chips

1/2 cup whipping cream

1. Heat oven to 350°F (175°C). Grease 13 x 9 x 2-inch baking pan.
2. Melt chocolate with 1/2 cup butter.
3. Combine chocolate mixture with sugar, 3 eggs, vanilla and flour in large bowl, beating until well blended. Spread mixture into prepared pan.
4. Bake 12 minutes.
5. In medium bowl, beat cream cheese, remaining 2 tablespoons butter and cornstarch until fluffy.
6. Gradually beat in sweetened condensed milk, then remaining 1 egg, peppermint extract and food color, if desired. Pour mixture over hot brownie layer.
7. Bake 30 minutes or until set.
8. Prepare Chocolate Glaze: Combine chocolate chips and whipping cream in small saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Spread glaze over top. Cool to room temperature and then refrigerate until set. Cut into bars. Store covered in refrigerator.

Makes 24 squares.