Combine the raspberries, 1 tablespoon granulated sugar, and 1 teaspoon vanilla extract in a small saucepan. Simmer over medium heat for 5–8 minutes, stirring occasionally, until thickened. Strain through a fine-mesh sieve to remove seeds and set aside.

In a mixing bowl, beat the cream cheese and ⅓ cup granulated sugar until smooth and creamy. Add the egg and ½ teaspoon vanilla extract and mix until fully combined. Set aside.

In a separate bowl, whisk together the flour, Dutch-process cocoa powder, and salt until evenly blended.

In another bowl, mix the oil, 1 ½ cups granulated sugar, and 1 tablespoon vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition.

Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.

Line a baking pan with parchment paper and spread the brownie batter evenly into the pan.

Pour the cheesecake mixture evenly over the brownie batter.

Spoon the raspberry sauce over the cheesecake layer and gently swirl with a skewer or toothpick to create a marbled pattern.

Bake at 350°F for 30–35 minutes, until the edges are set and the center is slightly soft.

Allow the brownies to cool completely at room temperature, then refrigerate for at least 2 hours to fully set.

Remove the chilled brownies from the pan and cut into heart shapes before serving.