Prepare an 8” springform pan by spraying generously with non-stick spray and place a parchment round in the bottom of the pan.

Preheat your oven to 350 degrees F.

Add melted butter and unsweetened cocoa powder into a medium mixing bowl. Whisk until smooth and combined.

In the bowl of a stand mixer equipped with a whisk attachment, add the sugar and eggs and whisk on med-high speed until light and fluffy, about 3-4 minutes.

And vanilla and salt and mix until just combined.

Sift in the flour and baking powder and mix until there are no dry spots remaining. Be careful not to over mix.

Fold in the chocolate chips last.

Pour batter into prepared springform pan and smooth.

Bake for 45-50 minutes or until a toothpick inserted in the center of the brownie comes out clean.

Remove from the oven and allow to cool completely on a wire rack.

Once cool, remove the dome top using a large, serrated knife.

In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese on high speed for 4-5 minutes until smooth. Scrape the sides and bottom of the bowl.

Add the powdered sugar and both extracts and mix until just combined.

Add 4 cups of cool whip into the cream cheese mixture and use a rubber spatula to fold until completely combined.

Add a couple drops of green food color and fold until the color is well distributed through the mixture.

Fold in the chopped cookies last.

Pour the cheesecake mixture on top of the cooled brownie and smooth evenly with a spatula.

Refrigerate for at least 4 hours to overnight.

Add the chocolate and heavy cream into a microwave safe bowl and heat on 30 second increments, stirring in between, until the chocolate is completely melted and smooth.

Allow to cool for 3-4 minutes.

Remove the cheesecake from the springform* and carefully pour the ganache topping over the top and smooth.

Top with whipped cream, sprinkles, and mint fudge cookies.

Refrigerate until ready to serve.