St. Patrick's Chocolate & Mint Cheesecake Bars

1. Stage

Preheat oven to 325 degrees F (165 degrees C).

2. Stage

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.

3. Stage

Press remaining crumb mixture into bottom of an ungreased 9x13 inch pan.

4. Stage

Place in preheated oven and bake until edges begin to crisp, about 10 minutes. Remove from the oven and cool slightly.

5. Stage

Beat cream cheese and frosting with an electric mixer on medium speed in a bowl until smooth, 3 to 5 minutes.

6. Stage

Drop eggs one at a time into the cream cheese mixture and beat until blended, 2 to 3 minutes.

7. Stage

Pour in 6 drops green food coloring, or more for a darker color; beat until color is blended, about 2 minutes.

8. Stage

Beat in creme de menthe candy flavoring until thoroughly blended, about 2 minutes. Taste and add more flavoring if needed.

9. Stage

Pour batter over the chocolate crust in the 9x13 pan.

10. Stage

Sprinkle 1 cup reserved crumb mixture over cheesecake batter.

11. Stage

Top with 1 cup chocolate and mint morsels; reserve remaining morsels for finishing touches.

12. Stage

Place the pan in the preheated oven and bake until set, 42 to 45 minutes.

13. Stage

Remove pan from oven and cool completely.

14. Stage

Cover and refrigerate until chilled, at least 2 hours.

15. Stage

Pour reserved chocolate and mint morsels into a small microwave-safe bowl. Microwave morsels in 45 second intervals; stir until completely melted and smooth.

16. Stage

Pour melted chocolate into a resealable plastic bag.

17. Stage

Clip a small bottom corner of the bag. Gently squeezing the bag, drizzle melted chocolate over the cooled cake through the clipped corner.

18. Stage

Cut cake into bars to serve.