These hearts say, “I love you.”
1 Chocolate Cookie Crust (see next column)
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
3 eggs
2 teaspoons vanilla extract
2 (1-ounce) squares unsweetened chocolate, melted
Prepare Chocolate Cookie Crust and set aside. In a large bowl beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla. Mix well. Pour half the batter evenly over prepared crust.
Stir melted chocolate into remaining batter. Spoon over surface of vanilla batter. With table knife or metal spatula, gently swirl chocolate batter through vanilla batter to marbleize.
Bake at 300° F for 45 to 50 minutes or until set. Cool. Chill overnight or for several hours until firm. Use foil to lift out of pan. For hearts, cut with heart-shaped cookie cutter. Can also be cut into bars. Store covered in refrigerator. Freezes well.
Chocolate Cookie Crust
2 cups finely crushed crème-filled chocolate sandwich cookies
3 tablespoons butter or margarine, melted
Line a 9x13-inch baking pan with heavy foil. Grease foil. Combine crumbs and butter. Press firmly into foil-lined pan.