Preheat oven to 350°F. Line a 9-inch springform pan with a parchment round and spray the bottom and sides of the pan with baker’s spray. Set aside.

In a large mixing bowl, whisk together the fudge brownie mix, eggs, vegetable oil, and water just until combined and no lumps remain. Do not over-mix, or your brownies will be tough.

Transfer the brownie mix to the prepared springform pan and bake for 30-32 minutes or until a toothpick inserted in the center comes out clean or with just a couple of moist crumbs.

Allow the brownie crust layer to cool completely on the counter while you prepare the thin mint cheesecake layer.

Add the softened cream cheese to a large mixing bowl and beat, using a hand mixer on medium-high speed, for 1-2 minutes or until light and fluffy.

Add the powdered sugar and beat again until fully incorporated.

Add the mint extract, vanilla extract, and green food coloring to the cream cheese mixture. Mix on low speed just until all the cream cheese is uniformly colored green. You will want to note that your cream cheese should be a little darker of a green color than you will want your final thin mint cheesecake color to look like. Once the Cool Whip is added to the mixture, it will lighten the green up a little bit.

Fold in 4 ounces of thawed whipped topping just until no white streaks from the whipped topping remain.

Lastly, fold in the chopped thin mint cookies just until the cookies are evenly distributed in the cheesecake mixture.

Spread the thin mint cheesecake mixture evenly over the cooled brownie crust layer. You can use a small offset spatula to smooth the mixture into a smooth layer.

Add the semi-sweet chocolate chips and heavy cream to a microwave-safe bowl to make the ganache. Heat in the microwave, on high, for 1 minute. Allow the warm chocolate to sit on the counter for 1 minute, add the mint extract then stir until smooth.

Allow the chocolate ganache to cool to the touch before carefully pouring over the thin mint cheesecake layer and spreading it into a smooth layer. Be careful not to mix the ganache into the cheesecake layer.

Refrigerate the thin mint cheesecake for 4 hours or up to overnight to allow the cheesecake layer to firm up.

Before removing the outer ring of the springform pan, run a small sharp knife around the edges of the cheesecake to make sure that no chocolate ganache sticks to the pan's outer ring when removed.

When ready to slice and serve, garnish the Thin Mint cheesecake by adding the remaining 4 ounces of thawed whipped topping to a large piping bag fitted with a large piping tip and pipe 14 decorative dollops around the outer edge of the cheesecake.

Using a small sharp knife, cut seven Thin Mint cookies in half. Place a single half cookie between each of the whipped topping dollops.

Sprinkle the whipped topping dollops with green and white sprinkles before slicing and serving.