2 (2 ounce) packages cream cheese, softened
1 1/2 cups milk
1/2 cup milk chocolate syrup
1 1/2 cups white sugar
1 teaspoon almond extract
1 tablespoon lemon extract
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup milk
1/8 cup condensed milk
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, mix cream cheese, milk, chocolate syrup, sugar, almond extract, lemon extract and salt. Mix well.
Transfer mixture to a 2 quart baking dish. Mix together the remaining sugar and milk. Spread mixture over cream cheese mixture.
Bake in preheated oven for 50 minutes, or until cheese is bubbly. Remove from oven, cover and let stand overnight.
While cream cheese mixture is baking, beat cream cheese mixture into cream cheese mixture until blended. Stir in lemon extract and salt. Cover, and refrigerate overnight.
While cream cheese mixture is chilling, combine all remaining sugar and milk. Spoon mixture over cream cheese mixture while it's still warm. Immediately place cream cheese mixture into a small bowl and toss to coat. Return mixture to oven.
Piecing the crust into a roll or rectangle may be easier if you make four pieces. Crochet six or seven fancy flat sheets of food wrap to make one layer for each of two 9 inch pie plates. Arrange the eight pieces of cheese on top of the pieces. Repeat
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