Brownie Layer
½ cup unsalted butter, melted and hot
1 tablespoon melted coconut oil
¼ cup white sugar
¼ cup dark brown sugar
2 large eggs
1 egg yolk
1 tablespoon pure vanilla extract
½ cup flour
½ cup unsweetened cocoa powder
¼ teaspoon salt

Cheesecake Layer
16 oz cream cheese
¼ cup granulated sugar
2 tablespoons flour
¾ cup sour cream
1 tablespoon mint extract
1 tablespoon vanilla
4 eggs
1 egg yolk
15-20 Mint Oreos, broken into small to medium pieces
(Optional - a few drops of green food coloring)

Preheat oven to 350 degrees.

Line a 9x13 glass baking dish with parchment paper

Combine hot melted butter, oil, and sugar together in a medium-sized bowl. Whisk well. Add the eggs, egg yolk, and vanilla, and beat until lighter in color.

Sift in the flour, cocoa powder, and salt. Mix until just combined. Do not over mix.

Pour batter into the prepared pan, smoothing it out with a spatula.

Bake for 10 minutes, then remove and set aside.

While the brownie base is baking, start on the cheesecake layer.

Blend the cream cheese, sugar, and flour until combined. Use a low speed on an electric mixer to keep less air from getting into the batter. Scrape down the sides of the bowl.

Add the sour cream, mint extract, and vanilla. If adding green food coloring, do so now (I did not use it, but you can add it if you'd like your treat to be a little more festive). Beat on low speed until well combined.

Add eggs and yolk one at a time, still beating slowly and scraping the sides of the bowl after each egg.

Gently fold in the chopped Oreos. You may want to reserve some to layer on the brownie base and on top of the cheesecake, or just add some extra. You can never have too many Oreos.

Pour the cheesecake mixture over the brownie base. Bake for about 20 minutes, just until the edges start to turn a golden color. The center may still jiggle slightly.

Remove from the oven and let cool on the counter, then place in the refrigerator for at least 2 hours before serving.