Preheat oven to 325°F.

In a large bowl combine graham cracker crumbs, granulated sugar and melted butter. Press evenly in and up the sides of a lightly greased 10-inch springform pan. Set aside while you prepare the cheesecake filling.

In bowl of stand mixer combine cream cheese and sweetened condensed milk, mixing on low speed until smooth. Add in eggs, one at a time, until combine. Add vanilla.

Divide batter in half. To one half, add in the 1/3 cup melted chocolate chips, stir until completely combined. Pour the chocolate batter into the prepared crust. To the other half, color with green food coloring to reach a pale, minty green color (remember, a little bit goes a long way!). Fold in the mint chips and peppermint extract. Pour mint chip batter evenly over the chocolate batter.

Bake for 45-55 minutes until center is set. Take care not to over bake. Cool cheesecake for 30 minutes on wire rack. Slightly loosen cheesecake from pan by running a knife around the edges, this will also help prevent cracking. Cover and refrigerate overnight before serving.

Keep leftovers tightly wrapped in the refrigerator.