Line a 13x9" cake pan with parchment paper so it hangs over the edges. Preheat oven to 325 degrees Fahrenheit.

In the bowl of an electric mixer, mix dry brownie mix, melted butter, and egg. Press mixture into prepared pan. Bake for approximately 10-12 minutes. Let cool for about 10 minutes while you prepare the cheesecake layer.

For the cheesecake layer, in the bowl of an electric mixer, cream together softened cream cheese, eggs, peppermint extract, and 1/2 c. Andes Peppermint Crunch Baking Chips. Spread the cheesecake layer over the baked brownie base. Sprinkle with an additional 1/2 c. Andes Peppermint Crunch Baking Chips, return to the oven and bake for approximately 30-35 minutes, or just until cheesecake layer is set. It will get puffy, but you don't want it to be really jiggly. Let cool completely, chill in the refrigerator, then slice and serve.