• Mix the brownie mix according to package directions.
• Line the bottom of the Spring form pan with parchment paper.
• Pour half, or a little more of the brownie batter into the Spring form pan, on the parchment paper.
• Bake at 350 for 15 - 18 minutes, or until a toothpick inserted in the center comes out clean.
• When done, remove from oven to a wire rack to cool.
• Place the remaining brownie batter into a small dish, and bake to eat while you're making the cheesecake filling!

FOR THE FILLING

• In the mixing bowl of the stand mixer, with the whisk attachment, blend the 6 packages of cream cheese until smooth. 
• Add about a ¼ cup of the 1 cup of heavy cream to the cream cheese, and mix until smooth. Scrape down the sides of the bowl with a spatula, and blend again.
• Add the granulated sugar, vanilla, and lemon juice, and blend until smooth.
• Add the cornstarch to the powdered sugar, and add to the cream cheese mixture a little at a time.
• Alternate with the cream, until all the cream and powdered sugar have been added.
• Scrape down the sides of the bowl again, and blend.
• Turn the mixer on high, and mix for about 2 minutes, until the cheesecake filling is smooth and creamy. 
• Pour just a little less than half of the cheesecake filling into a small bowl, and place in the refrigerator.
• Add the Neon pink food coloring gel to the mixing bowl, a little at a time until the desired color of bright pink is achieved (I used about half of a small tube of gel coloring) (see color in photo).
• Blend until all the food coloring is incorporated into the cheesecake filling. 
• Pour the pink cheesecake filling on top of the brownie crust in the Spring form pan, and place the pan in the freezer. Allow to freeze for at least 4 hours to set the cheesecake.
• When the 4 hours is up, remove the cheesecake from the freezer, and remove the white layer from the refrigerator.
• Pour the white layer on top of the pink layer, and smooth the top with a spatula or spoon.
• Place the cheesecake back in the freezer.

FOR THE TOPPING

• Remove the wrappers from about half of the bags of both colors of mints. 
• Place about half of the bag of red starlight mints into a double zip food bag.
• Place about half of the bag of the green starlight mints in a double zip bag. Place the bag in another double zip bag, and with a wooden rolling pin, crush the mints into small pieces. 
• You'll have to hit the mints with the rolling pin to crush them. 
• Once the mints are crushed, place the red mints around the outside of the top of the white cheesecake filling.
• Place the green mints around the red mints, in a circle on top of the cheesecake filling.
• Place the red mints in the center of the cheesecake, finishing the top of the cheesecake with the mints. 
• Place the cheesecake back in the freezer for at least 4 hours, or overnight for best results.
• Serve within 24 hours for best results.
• Cheesecake can be kept in the freezer, covered, for up to 7 days. Enjoy!