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1
Preheat oven to 325 degrees F (165 degrees C).
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2
Beat cake mix and butter with an electric mixer on low speed in a bowl until crumbly, 3 to 5 minutes. Set aside 1 cup for topping.
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3
Press remaining crumb mixture into bottom of an ungreased 9x13 inch pan.
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4
Place in preheated oven and bake until edges begin to crisp, about 10 minutes. Remove from the oven and cool slightly.
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5
Beat cream cheese and frosting with an electric mixer on medium speed in a bowl until smooth, 3 to 5 minutes.
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6
Drop eggs one at a time into the cream cheese mixture and beat until blended, 2 to 3 minutes.
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7
Pour in 6 drops green food coloring, or more for a darker color; beat until color is blended, about 2 minutes.
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8
Beat in creme de menthe candy flavoring until thoroughly blended, about 2 minutes. Taste and add more flavoring if needed.
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9
Pour batter over the chocolate crust in the 9x13 pan.
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10
Sprinkle 1 cup reserved crumb mixture over cheesecake batter.
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11
Top with 1 cup chocolate and mint morsels; reserve remaining morsels for finishing touches.
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12
Place the pan in the preheated oven and bake until set, 42 to 45 minutes.
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13
Remove pan from oven and cool completely.
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14
Cover and refrigerate until chilled, at least 2 hours.
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15
Pour reserved chocolate and mint morsels into a small microwave-safe bowl. Microwave morsels in 45 second intervals; stir until completely melted and smooth.
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16
Pour melted chocolate into a resealable plastic bag.
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17
Clip a small bottom corner of the bag. Gently squeezing the bag, drizzle melted chocolate over the cooled cake through the clipped corner.
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18
Cut cake into bars to serve.
