Prepare a 9x13" baking pan by spraying it with cooking spray, and preheat oven to 350.

Pour melted butter into a mixing bowl and add in sugar. Whisk together until smooth.

Add eggs and vanilla and whisk to combine.

Carefully add in flour, cocoa powder and salt and stir to combine.

Set aside.

To another mixing bowl, add softened cream cheese, egg, vanilla and sugar. Using either a whisk or an electric mixer, beat until smooth and creamy.

Set aside.

Spread half the brownie batter into the prepared baking pan, and spoon cheesecake batter over the top of the brownie layer.

Drop spoonfuls of raspberry jam or preserves over the top of the cheesecake layer.

Use a butter knife, toothpick or small skewer to swirl the raspberry into the cheesecake. Be careful not to swirl too deeply into the brownie layer (for better presentation).

Spoon spoonfuls of the remaining brownie batter over the top of the raspberry cheesecake. Use the toothpick, knife or skewer to carefully swirl the brownie batter into the cheesecake. Alternatively, you can try to smooth the brownie batter over the top, but it will be very thick and difficult to do.

Bake, uncovered, for 35-40 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Let cool at room temperature for about 30 minutes.

Bars will be easier to cut cleanly if you refrigerate them for a bit.