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.