1. Prepare the Brownie Base:

• Preheat your oven to 350°F (175°C). Line a springform pan with parchment paper and lightly grease it.

• In a mixing bowl, combine softened butter, unsweetened cocoa powder, all-purpose flour, eggs, granulated sugar, vanilla extract, salt, and baking powder. Mix until well incorporated. Fold in semi-sweet chocolate chips.

• Pour the batter into the prepared pan and bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownie to cool completely in the pan. Once cooled, use a serrated knife to level the top of the brownie, creating a flat surface.

2. Craft the Mint Cheesecake Layer:

• In a large bowl, beat softened cream cheese until smooth. Gradually add powdered sugar, continuing to mix until fully combined.

• Stir in mint extract and vanilla extract. If desired, add a few drops of green food coloring to achieve a minty hue.

• Gently fold in thawed Cool Whip until the mixture is light and fluffy. Incorporate crushed mint fudge cookies for added texture and flavor.

• Spread the cheesecake mixture evenly over the cooled brownie base in the springform pan. Refrigerate for at least 4 hours, or until the cheesecake layer is firm.

3. Add the Chocolate Ganache Topping:

• In a microwave-safe bowl, combine chocolate chips and heavy whipping cream. Microwave in 30-second intervals, stirring after each, until the mixture is smooth and glossy.

• Remove the cheesecake from the springform pan and place it on a serving platter. Pour the chocolate ganache over the top, allowing it to drip down the sides for a decorative effect.

• Garnish with additional mint fudge cookies and, if desired, dollops of whipped cream.

4. Serve and Enjoy:

• • Slice the cheesecake into portions and serve chilled. Store any leftovers in an airtight container in the refrigerator for up to three days.