Line an 8-inch square baking pan with parchment paper, leaving a 1 inch overhang for easy removal. Lightly grease the paper.
In a large bowl, stir together the almond butter and coconut oil. Add the almond flour, cocoa powder, sweetener, peppermint extract, and salt and mix well. Add the water 1 TBSP at a time until the mixture resembles a stiff dough.
Press the base evenly inot the prepared baking pan. Top with another layer of parchment or waxed paper and use a flat-bottomed glass or measuring cup to press it firmly into the pan. Chill the base while you prepare the filling.
To make the cheesecake filling:
In a large bowl, beat the cream cheese with the sweetener and peppermint extract with an electric mixer until smooth. Beat in the cream and food coloring until well combined.
Spread the filling over the brownie base. Chill for at least 3 hours to set. Lift it out or the pan using the overhanging parchment and cut into bars.
Store leftovers in the refrigerator; they will keep nicely for up to 4 days. The bars can also be frozen individually, wrapped tightly.