Preheat the oven to 350 F.

Microwave the butter and chocolate together in a microwave safe bowl for 2 minutes on high. Remove from the microwave and stir until the chocolate is melted and has blended well with the butter.

Add 2 cups of sugar and the eggs to the heated chocolate mixture.

Stir until well combined. Then stir in the flour and salt.

Set this bowl aside.

In another bowl, combine the cream cheese, 1/2 cup of sugar, and the vanilla extract.

Spread the chocolate mixture on the bottom of a 9×13 baking dish.

Dollop spoonfuls of the cream cheese mixture on top of the chocolate.

Add the drained raspberries right on top.

Then, using the pointy end of a skewer swirl through the three layers to create the marbled look.

Bake 35 to 40 minutes if you use cherries, bake for 45 minutes if you use the raspberries.

Use oven mitts to remove the baking dish from the oven.

Let it cool completely before cutting and serving the brownies.

Makes approximately 15 brownies.

Now, that you’ve read the whole recipe, here’s a little cheat. If you don’t want to make the chocolate brownie portion, just buy a box of your favorite brownie mix and make that. You can use that and put the cheesecake topping and raspberries on top.

Bake it for 5-10 minutes more than the box mix directions say.