Preheat the oven to 350℉. Line a 9x9-inch pan with parchment paper, leaving the edges to hang over the sides of the pan or grease with non-stick cooking spray.

Melt the butter and chocolate together in 15-second increments in the microwave, stirring between each increment. Whisk in the white sugar, eggs, and peppermint extract. Lastly, mix in the flour and cocoa powder just until no streaks of flour remain.

Add the softened cream cheese, powdered sugar, egg, vanilla, and peppermint extract to another mixing bowl and beat with an electric handheld mixer on medium speed until smooth. Mix in the green and blue food coloring to your desired color. Lastly, fold in the mini chocolate chips.

Pour most of the brownie batter into the prepared baking pan, reserving about ½ cup of the batter for the top. Gently spread the cheesecake batter on top of the brownie batter. Drop spoonfuls of the reserved ½ cup of brownie batter over the cheesecake batter and then run a butter knife through the batter to create swirls. Do not overmix while doing this!

Bake in the preheated oven for 25-30 minutes or until no longer jiggly. Let cool in the pan for 15 minutes before lifting out using the overhanging parchment paper. Let cool to room temperature on a wire rack before covering and refrigerating for at least 2 hours or until fully chilled. Serve topped with whipped cream. Enjoy!