Start by simmering the raspberries, 1 tablespoon of sugar, and 1 teaspoon of vanilla in a saucepan over medium heat. Cook for 5–8 minutes until the mixture thickens. After it thickens, strain it to remove the seeds and set the sauce aside.

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

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

In a separate bowl, mix the oil, 1 1/2 cups of sugar, and 1 tablespoon of vanilla. Add the eggs one by one, mixing well after each addition.

Combine the wet and dry mixtures just until blended.

Prepare a lined baking pan and spread the brownie batter evenly.

Pour the cheesecake mixture over the brownie layer.

Spoon the raspberry sauce on top and gently swirl it with a skewer or knife.

Bake in a preheated oven at 350°F for 30–35 minutes.

Once done, let it cool completely and then chill in the refrigerator for 2 hours.

Cut the brownies into heart shapes using a cookie cutter and serve.