Fudgey brownies topped with a mint-flavored cheesecake filling and a chocolate glaze.

Fudgey Mint Cheesecake Bars

4 (1-ounce each) bars HERSHEY'S Unsweetened Baking Chocolate, broken into pieces
1/2 cup plus 2 tablespoons butter or margarine - 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 (recipe follows)

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. Meanwhile, beat cream cheese, remaining 2 tablespoons butter and cornstarch in medium bowl 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. Spread Chocolate Glaze over top. Cool. Refrigerate until set. Cut into bars. Store covered in refrigerator.

Makes 24 to 36 bars.

Chocolate Glaze: Combine 1 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1/2 cup whipping cream in small saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Makes about 2/3 cup glaze.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.