Preheat your oven to 350°F (175°C) and whisk together melted butter and sugar until smooth.

Add room-temperature eggs and vanilla extract, beating until well combined.

Sift cocoa powder and flour in a separate bowl, then fold into the wet mixture.

In another bowl, whip cream cheese, sugar, and egg until smooth.

Pour half of the brownie batter into a greased baking pan, dollop cheesecake mixture, and swirl raspberry puree on top.

Bake for 25 minutes until set and a toothpick comes out with moist crumbs.

Cool for 30 minutes, then refrigerate for at least 2 hours before cutting into heart shapes.