Preheat the oven to 350 degrees.
Spray coconut oil in a 7x7 baking dish.
In a mixer, add all brownie wet ingredients and mix.
Slowly add in the dry ingredients and mix on low speed.
Pour brownie batter into the pan.
Bake for 20 minutes.
While the brownies are baking, add all cheesecake ingredients (except for the BUTTERFINGER® Cup Eggs) in a mixing bowl.
Mix on medium speed until creamy.
Remove the brownies from the oven.
Pour the cheesecake mixture on top.
Sprinkle the BUTTERFINGER® Cup Eggs on top of the cheesecake mixture.
Put the cheesecake pan into a larger pan.
Fill the larger pan with 1 inch water.
Bake for 25 minutes until done.
Remove and allow to cool.