Preheat your oven to 350 degrees.

Prepare a 9x13 baking dish with parchment paper or non-stick spray.

Prepare your brownie batter according to the box directions.

Pour the brownie batter into the prepared pan.

In a medium bowl using an electric mixer whip together the cream cheese, sugar, 1 egg and vanilla extract.

Place spoonfuls of the cream cheese mixture onto the brownies and use a knife to swirl the cheesecake mixture into the brownie mixture.

Bake for 35-40 minutes until cooked through.

Let the brownies cool completely.

Slice the brownies into 12 squares.

In a microwave safe bowl in 30 second increments melt your white almond bark.

Place the melted chocolate into a piping bag or ziploc bag with the end snipped off.

Place a little melted chocolate (almond bark) onto each brownie.

Place a marshmallow on top of the chocolate.

Starting at the top of the marshmallow pipe white chocolate all the way down and around the marshmallow until covered.

Let set until the chocolate has hardened.

Use your edible marker to draw a ghost face.

Serve!