Mint Cheesecake Brownies

Who loves chocolate and mint? Who loves chocolate and mint and cheesecake? I thought so! How fun for Saint Patty's Day (or his wife Peppermint Patty's Birthday! )

KB Mix Needed:
Frosted Fudgy Brownie

Ingredients:

Brownie:
Frosted Fudgy Brownie mix
3 eggs
3 tbsp refined coconut oil
6 tbsp melted butter

Cheesecake:
1 package cream cheese, softened
¼ cup PopSweet sweetener
1 tsp vanilla extract
1 tsp peppermint extract
Green food coloring, if desired

Directions:
1. Preheat the oven to 350 and line the sides and bottom of an 8x8 pan with parchment paper. Set aside.
2. Make the cheesecake layer by mixing together the cream cheese, PopSweet, vanilla and peppermint extract. Add in the food coloring, if desired, then mix until a uniform consistency. Set aside.
3. Working quickly, mix the brownies according to the directions on the package, then spread ¾ of the batter into the bottom of the 8x8 pan. Cover the bottom layer of brownie mix with all of the cheesecake batter.
4. Then, drop spoonfuls of the leftover brownie batter randomly on top of the cheesecake layer. Using a knife, swirl the top layers of brownie and cheesecake by dragging the knife back and forth, creating uneven, but pretty swirls. You can do this as much or little as you like to create the desired effect.
5. Bake for 23-25 minutes, or until the cheesecake is firm. (You should be able
to lightly touch the top without it sticking to you.)
6. Let cool to room temperature, then place in the fridge to finish cooling, at least 1 hour for best results.