Preheat oven to 350ºF.

Coat a 9" x 13" baking pan with non-stick spray and line bottom with parchment paper. Set aside.

In the bowl of a stand mixer with a paddle attachment, beat butter and 1 cup of the sugar until light and fluffy.

Add 3 eggs and mix until just combined.

In a double boiler, melt the chocolate, stirring until smooth. Allow chocolate to cool slightly, then mix into the butter mixture.

Fold in flour and mix until incorporated.

Spread ¾ of the chocolate batter into the prepared pan and reserve the rest.

Clean the bowl of your stand mixer and with the paddle attachment cream together the cream cheese, remaining 1 cup sugar and vanilla extract together until smooth.

Add remaining 2 eggs and beat until batter is smooth and creamy.

Pour the cheesecake batter evenly over the brownie batter in the pan.

Drop little pieces of the reserved chocolate batter on top of the cream cheese batter.

Using a fork or a wooden skewer, swirl cheesecake batter with chocolate pieces to create a marbled effect.

Top evenly with raspberries.

Bake until the cheesecake feels slightly set when gently pressed in the center, about 40-45 minutes.

Let brownies cool off completely, preferably overnight before cutting them into squares.