• Preheat oven to 350F. Prepare an 8x8 square baking dish by lining with parchment paper.

Prep the Chocolate Crust

• Combine dry ingredients (almond flour, cocoa, sweetener, coconut flour, and baking powder).
• Add melted butter and vanilla to dry ingredients, and stir to combine. Press the crust into the bottom of the prepared baking dish to form an even layer.
• Bake for 15 minutes in preheated oven, then remove from oven and allow to cool while you make the filling.

Prep the Mint Cheesecake Filling

• In a medium mixing bowl, beat the cream cheese until smooth. Add granulated Lakanto (or other sweetener), vanilla extract, and mint extract. Continue beating until well combined.
• At medium low speed, add the egg and egg yolk. Mix until just combined.
• Finally, stir in food coloring (if using) to reach your desired shade of green.

Layer and Bake

• Pour the cheesecake mixture over the prepared cookie crust and smooth into an even layer.
• Bake in preheated oven for 20-25 minutes, or until set in the center.
• Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set.

Slice and Serve

• Once chilled and set, slice into individual servings. Top with whipped cream, chocolate drizzle, and/or more crushed cookies if desired.