Lemon Bar Mint Fudge Cheesecake

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Lemon Bar Base

• ¾ cup all-purpose flour
• ¹/₃ cup powdered sugar
• ¼ teaspoon Kosher salt
• 6 tablespoons unsalted butter, cubed and softened
• 1 tablespoon lemon zest

Mint Chocolate Chip Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs plus 1 egg yolk
• 3/4 teaspoon mint extract
• 1/2 teaspoon vanilla extract
• Green food coloring (optional)
• 1 cup mini chocolate chips

Fudge Brownie Topping

• 1 box fudge brownie mix (9×13-inch size)
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup water

Instructions

1. Preheat oven to 325°F and grease a 9-inch springform pan.
2. In a mixing bowl, combine flour, powdered sugar, salt, butter, and lemon zest. Mix until the dough comes together.
3. Press dough into the prepared springform pan. Bake for 20-22 minutes until the edges are light brown. Let it cool while making the filling.
4. In a large mixing bowl, beat softened cream cheese and granulated sugar until creamy. Add eggs, egg yolk, mint extract, and vanilla extract. Beat until well combined. If you want a greenish tint, add green food coloring. Stir in chocolate chips.
5. Pour the mixture over the cooled crust and smooth the top.
6. Bake for 45-50 minutes, or until the cheesecake jiggles slightly and looks set.
7. Remove the cheesecake from the oven and let it cool on a wire rack.
8. Make the brownie mix according to package instructions. Pour over the cooled cheesecake and spread evenly.
9. Bake for another 25 minutes or until the brownie topping is set.
10. Let cool completely before serving. Refrigerate the cheesecake for a few hours or overnight before cutting and serving.