Preheat oven to 350. Line a 9x13 pan with foil and spray the bottom with nonstick spray.
In a large bowl, mix both brownie mixes, water, oil, and eggs with a wooden spoon until combined. Spread about 3/4 mix in prepared pan.
In the bowl of your mixer, beat the cream cheese with your whisk attachment until smooth. Add eggs, sugar, extract and food coloring and continue beating until well mixed.
Spoon cream cheese mixture over the brownies to form a green layer.
Spoon remaining brownie batter randomly over the cream cheese.
With a small knife, swirl the batter so the cream cheese and brownie batter become marbled.
Bake for about 35 minutes, until edges are brown and a toothpick inserted in the center comes out clean. Do not overbake. Cool completely, then refrigerate until chilled. Peel off foil, cut, wrap, and store in freezer.
Tip, Be careful with the extract not to over use. Extract can be a fire hazard, if too close to oven flame.