Preheat oven to 350
Lightly spray one (24 cup size) mini muffin pan with non-stick cooking spray, set aside.
In a medium bowl, stir together brownie mix, chocolate syrup, water, vegetable oil and eggs until well blended.
Spoon brownie batter into sprayed muffin tins using a cookie batter scoop or use a tablespoon, filling each mini muffin cup almost to the top.
Bake for 20-26 minutes or until toothpick inserted in the middle comes out clean.
Remove brownies from the oven, immediately insert a clean wine cork, that has been sprayed first with a non-stick cooking spray, into the middle of each brownie cup. Twirl the cork around lightly to form an indentation in each brownie, leaving a nice edge all the way around.
Cool brownie cups for about 30 minutes, carefully remove cups from muffin tins and cool completely on a wire rack.
Fold chopped Andes Creme De Menthe Baking Chips into Ready to Eat Cheesecake Filling.
Carefully place a teaspoon full of the filling into the center of each brownie cup.
Garnish with reserved baking chips and a fresh sprig of mint.