Thin Mint Cheesecake Brownie Cake

Prepare the brownie mix according to package instructions and pour into a greased 9-inch springform pan.
Bake as directed on the box. Remove from oven and let cool slightly.
While the brownie bakes, beat the cream cheese, sugar, and vanilla until smooth. Add eggs, one at a time, beating well after each addition. Fold in chopped Thin Mint cookies.
Pour the cheesecake mixture over the cooled brownie base. Return to the oven and bake at 350°F (175°C) for 40-45 minutes, or until the cheesecake is set.
Cool completely on a wire rack. Chill in the fridge for at least 4 hours.
For the topping, heat the chocolate chips and heavy cream in a saucepan over low heat, stirring until smooth. Pour over the chilled cheesecake.
Garnish with additional Thin Mint cookies before serving.
Prep Time: 20 minutes | Cooking Time: 65 minutes | Total Time: 5 hours 25 minutes | Kcal: 580 kcal | Servings: 12 servings