Preparation

• Preheat the oven to 325°F. Line a 9x9-inch square baking pan with parchment paper, leaving a 2-inch overhang at each side.
• Combine chocolate and butter in a saucepan over very low heat, stir constantly until melted and smooth, or melt in the microwave.
• In a large bowl, combine eggs, sugar, vanilla and salt, and whisk until pale and thick. Whisk in the melted chocolate mixture until smooth.
• Sprinkle flour over the mixture and fold it in. Reserve about ⅓ cup of brownie batter and spread the rest evenly into the prepared pan.
• In a medium bowl, beat the cream cheese until smooth, then add sugar and vanilla. Beat until smooth and incorporate the egg.
• Spread the cheesecake batter evenly over the brownie batter, then spoon the reserved brownie batter randomly over top.
• In a small bowl, combine raspberries, sugar, and corn starch, then mash with a fork. Spoon mixture over the batter and swirl with a skewer.
• Bake for 30-35 minutes until puffed and the cheesecake is set. Cool completely in the pan and refrigerate for at least 1 hour before slicing.