Minty Fudge Cheesecake

Ingredients:

• 8 oz Black & White cookies
• 3 tablespoons unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon mint extract
• 3 drops green food coloring (optional)
• 1 cup mini chocolate chips
• 8 oz fudge brownie mix
• 1/4 cup vegetable oil
• 1/4 cup water

Instructions:

1. Preheat the oven to 325°F.
2. Place the black & white cookies in a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture forms moist crumbs.
3. Press the crumb mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese on medium speed until smooth and creamy.
5. Add the sugar and beat until combined.
6. Mix in the sour cream, then add the eggs one at a time. Stir in the vanilla extract and mint extract.
7. Stir in the mini chocolate chips and food coloring (if using).
8. Pour the cheesecake mixture over the cooled crust and bake for 55-60 minutes, until the edges are lightly golden and the center is set but still jiggles slightly when shaken.
9. Combine the fudge brownie mix, oil, and water in a medium bowl and stir until smooth.
10. Pour the brownie mixture over the baked cheesecake and smooth into an even layer. Bake for an additional 15-20 minutes, until the brownie topping is set.
11. Remove from the oven and let cool completely. Chill in the refrigerator for at least 2 hours or overnight before slicing and serving.