Making the Brownies and Cheesecake

• Preheat oven to 325°F and line a baking pan with parchment paper, then lightly grease it.
• Reserve a small amount of raspberry juice and strain part of the raspberries to remove seeds.
• In a saucepan, combine raspberries, sugar, cornstarch, lemon juice, and reserved juice, then cook while stirring until thickened. Let cool slightly.
• In a bowl, mix melted butter, brown sugar, granulated sugar, and oil until smooth.
• Add cocoa powder, eggs, vanilla extract, and salt, then mix well.
• Fold in flour until just combined to form the brownie batter.
• In a separate bowl, beat cream cheese with sugar and vanilla until smooth.
• Spread brownie batter evenly into the prepared pan.
• Spoon cheesecake mixture over the brownie layer.
• Add raspberry filling on top, then gently swirl using a knife without overmixing.
• Bake for about 45 minutes until edges are set and center is slightly jiggly.
• Allow brownies to cool completely for several hours before slicing into squares.