Preheat oven to 350 degrees. Line 9 x 13 pan with parchment paper. Set aside.

In a medium bowl, whisk flour, salt, and cocoa powder together. Set aside. Place a large bowl over a saucepan filled with water, making sure the water does not touch the bowl. Place saucepan over medium bowl. Add chocolate and butter to large bowl and stir while it slowly melts.

Once it's fully melted, turn off heat but keep bowl over the saucepan. Add sugar and whisk together for about a minute. Remove from the saucepan.

Add eggs and whisk just until they are combined. If you overmix, the brownies will be too cakey. Add flour to the chocolate mixture and fold (don't whisk) together. Pour batter into prepare pan and smooth the top. Set aside while we make the other components.

Place cream cheese in the bowl of a stand mixer. Beat on medium until it's smooth and fluffy, about 3 minutes. Add sugar and vanilla. Beat for another 1-2 minutes. Add eggs one at a time, scraping the sides of the bowl after each one. Pour cheesecake evenly over the brownie batter in the pan. Smooth the top. Set aside while we make the puree.

Add raspberries and sugar to a blender or food processor. Blend until a puree forms. Depending on the type of blender you have, you may have to shake the blender a little to get it all to blend evenly.

Pour puree over the cheesecake in stripes. Using a toothpick or sharp knife, make perpendicular stripes in the mixture to swirl the puree a little.

Bake for 45 minutes or until cheesecake appears set and had a very slight golden brown edge. Remove from oven and let them cool completely before cutting. I like to chill mine completely before cutting to make it easier to slice.