Preheat oven to 350 degrees. Lightly coat a 9x13 baking dish with cooking spray.
Mix graham cracker crumbs and butter in a bowl, mix until fully blended. Press crust into the bottom of your 9x13 pan. Refrigerate while making the filling.
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using an electric hand mixer, cream together softened cream cheese cubes and sugar until fully blended, approximately 2 minutes.
Add peppermint extract and sour cream, continue to beat until blended. Add eggs, one at a time, until fully blended.
Pour half of batter on top of graham cracker crust, spreading evenly. Add green food coloring to the remaining batter, blend until fully incorporated. It should be a light, minty green. Spread the remaining batter on top of the white layer.
Fill a large roasting pan with about 1/2 inch of water. Set the 9x13 pan into the water. A water bath will prevent your cheesecake from getting dry, brittle and cracking.
Place the roasting pan with cheesecake bars, into the oven. Bake for 30-35 minutes, or until the center is set. You can lightly touch it with your finger and if it jiggles like JELLO, it needs more time. If the top starts to brown, lightly cover with a piece of aluminum foil.
Remove and allow to cool. Place pan into the refrigerator for a minimum of four hours. To cut, fill a cup with hot water, place knife into cup and then cut. Store leftovers in the refrigerator.
If you've tried this recipe, come back and let us know how it was!