Step 1: Prepare the Brownie Base

1. Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.

2. In a bowl, whisk melted butter and sugar until smooth. Add eggs and vanilla, mixing well.

3. Stir in cocoa powder, flour, salt, and baking powder until combined.

4. Spread the brownie batter evenly in the prepared pan.

Step 2: Make the Cheesecake Layer

1. In a separate bowl, beat cream cheese and sugar until smooth.

2. Add the egg and vanilla, mixing until fully incorporated.

3. Spread the cheesecake mixture evenly over the brownie batter.

Step 3: Make the Raspberry Swirl

1. In a small saucepan, heat raspberries, sugar, and lemon juice over medium heat for 3-5 minutes until softened. Mash with a fork and strain to remove seeds (optional).

2. Drop small spoonfuls of raspberry sauce over the cheesecake layer and use a toothpick or knife to swirl it in.

Step 4: Bake & Cool

1. Bake for 30-35 minutes, or until the cheesecake is set but still slightly jiggly in the center.

2. Let cool at room temperature, then refrigerate for at least 2 hours before slicing.