Preheat oven to 350°F.
Melt butter and set aside to cool slightly.
In a medium bowl, beat two eggs with the vanilla. Add in and gently stir dry ingredients. Pour the melted butter into brownie mixture and mix until just incorporated.
Spread batter in a prepared 8-inch square pan, set aside.
In a medium bowl, whip cream cheese, sour cream, and egg until creamy.
Add in the sugar, flour, and vanilla and stir to combine, set aside.
In a medium bowl combine raspberry jam and freshly crushed raspberries.
On the brownie mixture, add alternating dollops of cream cheese mixture and raspberry mixture.
Glide a knife a few times through the layers to create a swirl effect.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean. The cheesecake should be set in the center (not jiggly).
Allow brownies to cool to room temperature and then refrigerate for 2-3 hours.