Preheat the oven to 350°F (175°C). Prepare an 8x8-inch baking pan by lining it with parchment paper.

Make the brownie layer: In a mixing bowl, combine the melted butter, 1 cup granulated sugar, 2 eggs, and 1 teaspoon vanilla extract. Stir in the cocoa powder, all-purpose flour, and salt until the batter is smooth. Spread this brownie mixture evenly in the lined baking pan.

Prepare the cheesecake layer: In another bowl, beat together the softened cream cheese, 1/4 cup granulated sugar, 1 egg, and 1 teaspoon vanilla extract until creamy and smooth. Spread this mixture over the brownie layer in the pan.

Create the raspberry swirl: In a separate bowl, mash the raspberries with 1 tablespoon granulated sugar. Drop spoonfuls of the raspberry mixture on top of the cheesecake layer, then use a knife or skewer to gently swirl them together for a beautiful marbled effect.

Bake for 35–40 minutes until the cheesecake layer is set and the edges are slightly golden. Allow the bars to cool completely at room temperature.

Refrigerate for at least 2 hours before slicing into bars. Serve as is, or dress them up with a drizzle of melted chocolate or additional raspberries for a beautiful presentation.