MAKE BROWNIE BASE
Spray a 9 inch springform pan with bakers spray. Preheat oven to 350. Have a baking sheet lined with foil
Meit butter and chocolate in microwave and stir until smooth. Cool to room temperature
Beat eggs and sugar until combined
Stir in cooled chocolate mixture, vanilla and salt just until blended
Add flour and just stir in until blended
Pour into prepared sprinform pan, place on foil lined baking sheet and bake 18 to 20 minutes until a toothpick comes out with a few moist crumbs
Cool on rack completely before filling
MAKE MINT CHIP CHEESECAKE FILLING
Keep oven at 350 and have a foil lined baking pan ready for cheesecake baking
In a large bowl beat cream cheese, vanilla, peppermint extract and sugar until light and fluffy
Add melted green mint chips, beat in
Add eggs one at a time, beating in after each egg
Add sour cream and stir in just until blended, do not over mix, add green food color now if needed then fold in mini chocolate chips
Pour into prepared brownie crust
Place on foil lined baking sheet and bake 70 to 90 minutes until just slightly jiggly in the center. Remove from the oven and let sit on baking sheet 5 minutes , then move to a rack to cool completely before covering and refigerating at least 8 hours or overnight
Run a small sharp knife aroung pan then realease sides of springform pan
MAKE GLAZE
Have chocolate in a small bowl. Heat cream in microwave or on stove top until hot but not boiling. Pour over chocolste let sit one minute then stir until smooth. Reriigerate until it thickens enough to be spreadable just 5 to 10 minutes
Pour over top of cheesecake and spread quickly to smooth.
Garnish with the shaved mint candy, sprinkles and sparkle sugar while chocolate is wet so it sticks. Refigerate to set chocolate
Serve slices with whipped cream
