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.

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.

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.

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