Preheat oven to 350°F. Line a 9-inch springform pan with parchment and spray with baker's spray.

In a large bowl, whisk together brownie mix, eggs, oil, and water until no lumps remain. Do not overmix.

Transfer the brownie batter to the prepared pan and bake for 30-32 minutes until a toothpick comes out clean.

Allow the brownie crust to cool completely on the counter before preparing the cheesecake layer.

In a large bowl, beat softened cream cheese on medium-high for 1-2 minutes until fluffy.

Add powdered sugar and beat until combined.

Mix in mint extract, vanilla, and green food coloring on low speed until uniformly green.

Fold in thawed whipped topping and chopped Thin Mint cookies until evenly distributed.

Spread the cheesecake mixture over the cooled brownie crust using an offset spatula.

Heat semi-sweet chocolate chips and heavy cream for 1 minute in microwave; stir until smooth and add mint extract.

Pour ganache over the cheesecake layer and refrigerate for 4 hours or overnight.

Run a knife around the edges, then pipe whipped topping around the outer edge.

Garnish with halved Thin Mint cookies and sprinkles before serving.