1. Preheat oven to 325F.
2. Place parchment paper in an 11 X 7 inch pan so it covers the bottom and 2 sides (to facilitate the brownie removal). Butter the pan or spray with baking spray and set aside.
3. Add chopped chocolate and butter to a medium, microwave safe bowl and microwave for 30 seconds, stir and microwave for another 30 seconds, stir until the ingredients are fully combined and melted. Set aside.
4. In a mixer fitted with the wire attachment, beat the eggs at medium speed until fluffy and light yellow, add the sugar and beat on medium speed until combined.
5. Add the chocolate butter mixture and the remaining ingredients to the bowl, mix to combine. Stop once to scrape the sides of the bowl and mix on medium speed until fully combined.
6. Pour the batter into the prepared pan.

Cheesecake Layer:

1. Place cream cheese in the clean bowl of a stand mixer and beat until light and fluffy add the sugar and beat until combined. Add the egg and mint extract and beat until blended, stop once to scrape the sides and bottom of the bowl. Mix in a few drops of gel food color, stir well to combine.

2. Pour cheesecake mixture on top of the brownie layer. Gently, distribute evenly with a spatula.

Bake:

1. Bake for about 35 - 45 minutes or until cheesecake is settled. Rotate pan half thru baking. Start checking after 30 minutes of baking. The cheesecake should just slightly wobbly in the middle and the sides should look golden and puffed.

2. When done, remove from oven and place the pan on a cooling rack, do not remove the cake from the pan.

Chocolate Ganache:

1. Add the chocolate wafers and light corn syrup to a heat safe bowl.

2. Add the heavy cream to a microwave safe cup and microwave for 1 minute until hot.

3. Pour hot heavy cream over the chocolate wafers and let it sit for 1 min, stir until all chocolate is melted, fully combined with the cream. The mixture should be glossy, smooth and shiny.

4. Pour the chocolate ganache on top of the cheesecake layer, level it with a spatula and let the brownies cool. Refrigerate for 2-3 hours before serving.
5. Run a knife thru the sides of the pan that don't have parchment paper, using the parchment paper handles on the sides, lift the brownie from the pan and place on a cutting board.
6. To cut the brownies, use a sharp kitchen knife, run it through cold water, dry it slightly and slice. Clean the knife after each slice, as chocolate will stick to it.
7. Enjoy!