Thin Mint Brownie Cheesecake

It’s Girl Scout cookie time and almost St. Patrick’s day so this dessert could not happen at a better time! This dessert has a lot going on but it’s well worth the time, and it’s a show stopper! The mint brownie on the bottom, mint cream cheese layer and more chocolate on the top! Don’t worry if you can’t find the thin mint Girl Scout cookies, Keebler makes them and you can find them in the cookie aisle of your grocery store. Also, same with the Girl Scout brownie mix substitute, a regular brownie mix!

INGREDIENTS
1 Pillsbury thin mint brownie mix
1 (8 ounce) cream cheese, softened
1/2 cup powdered sugar
3/4 teaspoon mint extract
1/2 teaspoon vanilla extract
1 (8 ounce) container Cool Whip, thawed and divided
Green gel food coloring
21 thin mint cookies
1/2 cup chocolate chips
1/4 cup heavy whipping cream
Green sprinkles

DIRECTIONS
Preheat oven to 350 degrees. Line an 8 inch spring form pan with parchment paper, spray the sides with non-stick spray. Mix the brownie batter according to the package directions. Spread the mix on the bottom of the prepared pan. Bake for 30-32 minutes. Remove from oven and cool completely. Unlatch the pan and run a knife around the edges. Flip the brownie over and remove the parchment paper. Place the brownie back in the bottom of the pan and latch the sides again. Beat the cream cheese and sugar until creamy, add the mint and vanilla extracts, beating again. Fold in two cups of Cool Whip and gently add the green gel color until you get the desired color.  Chop 15 thin mint cookies and gently stir into the cream cheese batter. Spread the cream cheese mixture over the cooled brownie. Refrigerate for at least one hour before removing the sides of the pan. Place the chocolate chips and heavy whipping cream in a microwave safe bowl. Micro for 30 seconds. Stir until melted and creamy. Let cool for a couple minutes before spreading evenly over the top of the cheesecake. Cut the remaining cookies in half and place them evenly around the top,of the cheesecake edge. Place the remaining Cool Whip in a Ziploc bag cutting a small hole in the corner of the bag and pipe the Cool Whip in between the cookies. Top with sprinkles.

Enjoy!

This recipe comes from www.insidebrucrewlife.com