1 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.
2 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.
3 Bake 25 to 30 minutes or until center is almost set. Cool completely on wire rack.
4 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.