To Make the Crust

Cup of Yum
1. Preheat oven to 350° and prepare brownie mix according to package directions.
2. Line the bottom of the Spring-form pan with parchment paper and pour half of the brownie batter into pan.
3. Bake for 15 – 18 minutes, or until a toothpick inserted in the center comes out clean.
4. Remove from oven to a wire rack to cool.

To Make the Cheesecake Filling

1. Using a stand mixer with whisk attachment, blend the 6 packages of cream cheese until smooth.
2. Add 1/4 cup heavy cream to the cream cheese and mix until smooth.
3. Add granulated sugar, vanilla, and lemon juice, continuing to mix until smooth.
4. Combine cornstarch to the powdered sugar in a small bowl, then add to the cream cheese mixture a little at a time, alternating with the rest of your heavy cream, until all the cream and powdered sugar have been added.
5. Turn the mixer on high for 2 minutes, so the cheesecake filling is smooth and creamy.
6. Pour just a little less than half of the cheesecake filling into a small bowl, and place in the refrigerator.
7. Add neon pink food coloring gel to the bowl of remaining cheesecake batter, a couple drops at a time, until the batter is rich pink. Add peppermint extract and blend as needed until color is even and mint flavor is well incorporated.
8. Pour the pink cheesecake filling on top of the brownie crust in your spring-form pan, then place the pan in the freezer for 3-4 hours.
9. When 3-4 hours are up, remove your cheesecake from freezer and white batter from fridge. Pour the white layer on top of the pink layer, smoothing the top with a spatula.
10. Place the cheesecake back in the freezer.

To Assemble and Decorate

1. Place about 2 cups red mints (wrappers removed) into a gallon freezer bag and seal. Use a wooden rolling pin to crush the mints. Repeat with the same amount of green mints.
2. Place crushed red mints on top of white cheesecake filling, around the outside.
3. Place the green mints around the red mints, in a circle on top of the cheesecake filling.
4. Place the red mints in the center of the cheesecake, finishing the top of the cheesecake with the mints.
5. Place the cheesecake back in the freezer for at least 4 hours.
6. Cheesecake can be kept in the freezer, covered, for up to 7 days.