Beat cream cheese until soft; add eggs, one at a time whipping into cream cheese, add flour, whip in 1/2 can of condensed milk, reserve the other half for sauce; whip in cream and chocolate syrup; whip in extracts. Make sure mixture is well blended. Pour into pie shell and bake for 45 minutes at 375F until puffy and golden brown on top. Cool. Using an 8 inch lace doily, lay on top of cooled pie and sift 2 tablespoons powdered sugar over top. Carefully remove doily. Lace pattern appears. Serve with sauce recipe below.
Mix egg yolks, milk and whiskey/vanilla together. Whip cream until stiff, fold in egg mixture. Serve over wedges of pie.
Cajun Country -- New Iberia, Louisiana