Preheat oven to 350F or 175C.
Line an 6" Square baking pan with baking paper and spray the sides with non stick cooking spray
In a mixing bowl, Whisk together the sugar and melted butter until well combined
Whisk in the egg and vanilla extract until fluffy
Sift in the flour, cocoa powder and salt and mix until just combined. Do not Overmix.
Pour brownie batter into the pan and smooth it out into one layer. Bake for 20mins and remove from oven and set aside.
While the brownie is baking, make the raspberry swirl filling
Add the raspberries and sugar into a saucepan and cook until mixture has slightly thicken.
Set aside to cool while you prepare the cheesecake filling next.
Using an electric mixer, beat cream cheese until smooth.
Add in sugar and vanilla and beat until fully combined
Add in egg on low speed until just combined
Pour the cheesecake filling on top of the brownie layer and spread into an even layer
Dot raspberry puree on top of the cheesecake and use a knife to swirl the raspberry into the cheesecake layer.
Return the baking pan into the oven and bake for another 25 mins until top of the cheesecake is just set.
Remove from oven to cool completely and refrigerate for a few hours before slicing! ( I find it's best to slice after the cake has been refrigerated to get those clean slices)
Enjoy with extra drizzle of dark chocolate on top :)
Note* I didn't strain the raspberry mixture as i like the seeds in my cheesecake. You can always strain for a smoother swirl.