• Place your Square Flexipat® on the top of your Medium Perforated Baking Sheet. Set Aside.
• Preheat oven to 350F/180C.

BROWNIE

• Place butter in a small sauce pan and heat on low until melted. Set aside.
• In a mixing bowl, whisk together the all-purpose flour, black cocoa powder, sugar and sea salt. Make a well and add the eggs, vanilla bean paste and milk. Gently start mixing inwards going outwards with your mini whisk. Add the cooled melted butter. Mix until it is all incorporated. Set aside 1/3 cup of the batter and scoop the rest into your Flexipat®. 
  

CHEESECAKE

• In another mixing bowl, add the softened cream cheese, sour cream and sugar. With your handheld mixer, beat on low speed until light and fluffy (about 2 minutes). Add in the vanilla bean paste and orange colorant. Mix until fully combined. Then, beat in the egg, just until blended. Pour the preparation on top of your brownie batter.
  
• Take the reserved brownie batter and spoon dollops on top of the cheesecake batter. With a toothpick swirl the two batters together, to get a marble effect. Arrange pieces of Oreos on top..
  

BAKE!

• Bake for 30 minutes at 350F/180C (Every oven heats differently, monitor your Cake from 25min). It is ready when the toothpick inserted comes out almost clean.
  
• Once your Cheesecake Swirl Brownie is out of the oven, let it cool down completely in the Flexipat® and refrigerate until it is firm enough to cut (about 1 hour). Then, slide it onto your serving platter. Decorate with sugary eyes and bones. Slice and enjoy cold. Bon Appétit!