Preheat the oven to 350°F.

Add the butter and chocolate to a double boiler (use a heatproof bowl over a small saucepan). Heat until the butter is fully melted. While the butter is melting, consistently stir the butter and chocolate together until it becomes fully combined.

Remove the chocolate and butter from the double boiler and add the granulated sugar. Beat until well-combined.

Beat in the eggs and vanilla until well-combined. Stir in the cocoa powder, flour, and salt.

Pour the mixture into a parchment-lined 9x13 baking pan. Spread until it is an even layer.

In a separate bowl, beat together the cream cheese and sugar together until smooth. Beat in the eggs and vanilla until well-combined.

Pour the cheesecake mixture over the brownie mixture and spread evenly.

Place dollops of the raspberry jame over the cheesecake, then use a skewer or butter knife to swirl.

Bake for 40 – 40 minutes, or until a toothpick comes out with just a few crumbs.

Allow to cool completely before cutting.