Directions:

• Prepare the pie shell by baking it according to package instructions or your favorite homemade recipe. Allow it to cool completely.
• In a medium mixing bowl, whisk together the sugar, flour, and salt until well combined.
• In a medium saucepan, heat the milk over medium heat. Add the unsweetened chocolate squares and stir until melted and smooth.
• Gradually add the dry ingredient mixture to the melted chocolate and milk, whisking continuously to prevent lumps from forming.
• In a separate bowl, beat the egg yolks. Slowly add a bit of the hot chocolate mixture to the egg yolks, whisking constantly to temper the eggs.
• Pour the tempered egg yolk mixture back into the saucepan with the chocolate mixture. Cook over medium heat, stirring continuously until the mixture thickens and bubbles, about 5-7 minutes.
• Remove the saucepan from heat and stir in the butter, vanilla extract, and cream cheese. Whisk until smooth and well combined.
• Carefully pour the chocolate filling into the cooled pie shell. Spread it evenly and smooth the top with a spatula.
• Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.