1
										:  Beat cream cheese until fluffy; gradually beat in Eagle Brand and egg.
								
									  
										2
										:  Remove 1/3 cup (75 mL) Eagle Brand mixture; whisk into melted white chocolate chips; set aside.
								
									  
										3
										:  Whisk remaining Eagle Brand mixture with melted semi-sweet chocolate chips; pour into prepared pie crust. Spoon white chocolate mixture over semi-sweet chocolate layer and gently swirl with knife to marble*.
								
									  
										4
										:  Bake in preheated 325ºF (160ºC) oven for 20-25 minutes or until just set. Cool thoroughly and garnish as desired.