1.Prepare a single pie crust in a 9-inch pie plate. Use either pie weights or prick the bottom and sides of the crust with a fork. Bake pie crust at 350 for 10 minutes. I used a store bought pie crust for this recipe.

2. Make cream cheese layer: In your bowl of your stand mixer, cream the cream cheese, sugar and vanilla until creamy. Add egg and mix until incorporated. Add the mint and food coloring. Mix until combine. Set aside

3. Make brownies: Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

3.Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Pour half of the batter into the pie pan. Layer with the cream cheese layer. Pour the rest of the brownie batter over. Smooth to cover up the cream cheese layer. Bake for 40-50 minutes. If the crust is beginning to brown, use a pie shield or cover with aluminum foil to prevent burning.