1. Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.

2. Melt the butter and semi-sweet chocolate together until smooth, then let it cool slightly.

3. Whisk in 1 cup sugar, 2 eggs, and 1 teaspoon vanilla extract until glossy.

4. Stir in the cocoa powder, flour, and salt just until combined.

5. Reserve 2 to 3 tablespoons of brownie batter, then spread the remaining batter into the prepared pan.

6. In a separate bowl, beat the cream cheese with 1/4 cup sugar until smooth.

7. Add 1 egg and 1/2 teaspoon vanilla extract to the cream cheese mixture and mix until creamy.

8. Spread the cheesecake mixture over the brownie batter.

9. Drop the reserved brownie batter over the cheesecake layer and scatter the raspberries on top.

10. Use a knife or skewer to gently swirl the layers together.

11. Bake for 32 to 38 minutes, until the edges are set and the center is slightly jiggly.

12. Cool completely, then chill for 1 hour before slicing for the cleanest bars.