Simmer the raspberries, sugar, and 1 teaspoon of vanilla over medium heat for 5–8 minutes until the mixture thickens. Strain it to remove seeds and set it aside.

In a bowl, beat the cream cheese with 1/3 cup sugar until smooth. Add the egg and the remaining 1/2 teaspoon of vanilla, mixing until creamy.

In another bowl, whisk together the flour, cocoa powder, and salt.

In a separate bowl, combine the oil, 1 1/2 cups sugar, and the remaining 1 tablespoon of vanilla. Add the eggs one by one, mixing well.

Combine both mixtures just until blended.

Spread the brownie batter in a lined baking pan. Pour the cheesecake mixture on top, then spoon the raspberry sauce over it. Use a skewer to swirl the sauces together gently.

Bake in a preheated oven at 350°F for 30–35 minutes. Let the brownies cool completely, then chill for 2 hours.

Cut them into heart shapes and serve.