Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin
To make the cheesecake ghost layer, mix together the full fat cream cheese, caster sugar and vanilla extract in a mixing bowl until smooth
In a smaller bowl or mug, combine the milk and cornflour, then add it to the cream cheese mixture and combine them. Cover the mixture and pop it in the fridge while you make the brownie batter
For the brownie mix start by melting the dark chocolate and butter in a pan on a low heat, once melted stir together then set aside to cool for 10 minutes
In a large mixing bowl, use an electric mixer to mix together the light brown sugar, eggs and vanilla extract until frothy - this takes about 5 minutes
Slowly pour the melted chocolate and butter into the egg mixture, whilst constantly whisking - ideally with a hand whisk
Add the plain flour and gently whisk in
Remove 1 ½ tbsp of the brownie batter and place it into a piping bag
Then add the white chocolate chips and mix them in
Pour the brownie batte into the traybake tin, then add the cheesecake mixture on top in spoonfuls
Use a cocktail stick to swirl out each spoonful of cheesecake to create the ghost shape. Wipe the cocktail stick clean between each one using some kitchen roll
Pipe the ghost's eyes and mouths on using the reserved brownie batter
Bake for 20-25 minutes, or until a cocktail stick inserted in the centre comes out with moist crumbs on it
Leave to cool completely, then refridgerate before removing from the tin and cutting into squares
Store in the fridge and eat within 3 days