• Preheat the oven to 350°F and line a 9×9-inch pan with parchment paper, leaving some overhang on the sides for easy removal.

Brownie Layer

• In a large bowl, whisk together sugar, flour, cocoa powder, salt, and baking powder.
• In a medium bowl, whisk together the eggs, vanilla, and cooled melted butter until smooth. Pour into the dry ingredients and stir until just combined.
• Spread the brownie batter evenly into the prepared pan. Set aside.

Cheesecake Layer

• In a large bowl, use a hand mixer to beat the cream cheese, eggs, sugar, vanilla, and salt until smooth.
• Spread the cream cheese mixture evenly over the brownie layer.

Raspberry Swirl

• In a small bowl, combine the raspberries, sugar, and cornstarch. Gently mash with a fork, leaving some chunks.
• Drop spoonfuls over the cheesecake layer. Use a skewer or knife to gently swirl the raspberry mixture, being careful not to disturb the brownie layer.

Bake and Chill

• Bake for 35-40 minutes, or until the center is set.
• Let cool at room temperature for about 1 hour.
• Once cooled to room temperature, place the brownies in the refrigerator for 4 hours, up to overnight.
• Serve chilled, garnished with fresh raspberries if desired.