If thoughts of Irish whiskey, corned beef and cabbage and visions of dancing leprechauns are clouding your head, you are probably right in thinking that today is March 17.

Although some details are still unclear about St. Patrick’s life, March 17 commemorates the death of St. Patrick, Ireland’s esteemed patron saint.

As an integral part of Irish history during the fifth century, St. Patrick was the Christian missionary who converted Irish pagans to Christianity, and is credited for bringing the Christian religion to Ireland.

Situated off the northwest coast of Europe, the “Emerald Isle” has many legends surrounding St. Patrick’s work in Ireland. One legend says that St. Patrick used the shamrock to teach the unbelievers about the Trinity.

As a religious holiday in Ireland, St. Patrick’s Day is celebrated by the Irish descent and non-Irish worldwide with street parades, singing Irish songs, eating traditional Irish food and of course, wearing something green.

St. Patrick’s Day isn’t complete until a tasty dessert is served after the traditional corned beef and cabbage.

Leprechaun mint cheesecake recipe:

½ cup (3-oz) semi-sweet chocolate chips

1 (14-oz) Can Sweetened Condensed Milk (Not evaporated milk)

1 (6-oz) ready-made chocolate crumb pie crust

11 oz cream cheese (softened)

½ tsp. mint extract

1 egg

Several drops green food coloring

1 tsp. vanilla extract

1. Preheat oven to 350 degrees. In a small saucepan, melt the chips with 1/3 cup of the condensed milk. Stir in the vanilla. Spread on the bottom of the pie crust.

2. With electric mixer, beat the cream cheese in a large bowl until fluffy. Gradually beat in the remaining condensed milk, mint extract and green food coloring.  Add the egg and beat on low speed just until combined.

3. Place the pie crust on a baking sheet. Pour the mixture into the chocolate pie crust.

4. Bake 20 minutes or until the center is nearly set. Cool. Put in the refrigerator and chill at least three hours.

Store the leftovers in the refrigerator.

Serves 8