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Preheat oven to 350°F. Mix cookie crumbs and butter. Press firmly onto bottom of foil-lined 9-inch square baking pan. Refrigerate until ready to use.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and peppermint extract; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour 1/2 of the batter over crust. Tint remaining batter green with food color. Pour over batter in pan.
Bake 25 to 30 minutes or until center is almost set. Cool completely on wire rack.
Refrigerate 4 hours or overnight. Lift out of pan onto cutting board. Cut into bars. Drizzle bars with melted chocolate. Store leftover bars in refrigerator.