Preheat the oven to 375 degrees.

Grease a 9-inch springform pan with nonstick cooking spray and pour prepared brownie mix into the pan.

Bake in the preheated oven for 20 minutes, until brownie is set but not fully cooked.

While the crust is baking, beat the cream cheese, sugar, flour, and vanilla until smooth and combined.

Add the milk and beat until mixed.

Add the eggs and mix on low until combined.

Pour the mixture into the springform pan on top of the brownie.

In a small bowl, add the chocolate chips and coconut oil. Melt in 30-second increments in the microwave, stirring between each addition. Dot the melted chocolate on top of the cheesecake mixture. Use a thin spatula to create a marble effect by dragging the spatula through the chocolate dots.

Place the pan back in the oven to bake for an additional 35 to 40 minutes. To prevent the cheesecake from cracking, place a pan of water on the bottom rack of the oven while the cheesecake cooks.

The cheesecake is ready to be removed from the oven when the outside edges are set when gently shaken. Remove the cheesecake from the oven and place the pan on top of a wire cooling rack to cool for 15 minutes

Use a thin knife to loosen the edges from the pan, then remove the springform pan and allow to cool to room temperature for around 30 minutes. Then, place the pan on the refrigerator to chill for at least 4 hours before serving