Line the bottom of a 6-inch Spring-form pan with Parchment paper.
Melt the half-stick of butter in the microwave.
Place the Graham Cracker Crumbs in a bowl, add the sugar, and stir well.
Add the melted butter, and stir well to coat.
Press the Graham Cracker Crumbs into the bottom of the Spring-form pan, and set aside.
In the mixing bowl of a stand mixer, place the softened Cream Cheese, and Heavy Cream, and blend until smooth.
Add the Greek Yogurt, Eggs, Sugar, and Vanilla, and blend until smooth and creamy.
Scrape down the sides of the mixing bowl, and blend smooth.
Divide the Cheesecake filling in half, leaving half in the mixing bowl.
The half of the Cheesecake in the other bowl; Drop 6 or 7 drops of the Green Food Coloring Gel in the cheesecake batter, and stir well, until completely blended. If the cheesecake is not bright green, drop 2 more drops of the food coloring gel in the cheesecake batter, and stir, continuing until you reach the desired color.
Add 4 drops of Goodman's Mint Flavoring to the green cheesecake batter, and stir well.
Place the green-colored cheesecake batter in the refrigerator.
Melt the Chocolate chips in the microwave for about 45 seconds, at 15-second intervals, until the chocolate chips begin to soften.
Stir them with a spoon until completely melted, and smooth.
Pour the melted chocolate into the mixing bowl, and mix until smooth and well blended.
Add the brown food coloring gel, and blend.
If you desire a little darker chocolate color, add 2 or 3 more drops of food coloring gel, until the desired color is reached.
Pour the chocolate layer of Cheesecake into the Spring-form pan, on the graham cracker crust, and place the pan in the oven at 350 degrees, for 35 minutes.
At the 35 minute mark, remove the pan from the oven, and place it on a hot pad.
Crush 2 or 3 small Kit Kat bars, and sprinkle on top of the chocolate Cheesecake.
Remove the Cheesecake batter from the refrigerator, and gently spoon the green/mint cheesecake into the Spring-form pan, on top of the chocolate layer.
Place the pan back in the oven, and turn the temperature down to 300.
Place a small oven-proof dish of water on the oven rack under the Spring-form pan.
Bake the cheesecake for 30 - 45 minutes, or until it's firm around the edges, and just a little jiggly in the center. (It will set in the refrigerator).
If the cheesecake moves quite a bit in the center, it's not done.
If it wiggles only slightly when moved, it's done.
Remove it from the oven, and place it on a wire rack to cool to room temperature.
When cooled to room temperature, cover with Parchment paper, and Foil, and place in the refrigerator overnight, or 24 hours for best results.
To decorate the top; Place the chocolate frosting in a pastry bag with a large fluted tip, pipe dollops of frosting around the edge of the cheesecake.
Crush 4 Mint Kit Kat bars, and place the crushed candy bars in the center of the cheesecake.
Break 2 or 3 Kit Kat bars apart, so that you have long pieces of the candy bar, and place the long pieces in-between the dollops of frosting. (see photo)
Cut the Cheesecake into 2-inch pieces, Serve, and Enjoy!