Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.

To make the raspberry sauce, combine raspberries, 1 tablespoon sugar, and 1 teaspoon vanilla in a small saucepan. Cook over medium heat for 5–8 minutes until the mixture thickens and coats a spoon. Strain through a fine mesh sieve to remove seeds. Set aside.

In a bowl, beat cream cheese and 1/3 cup sugar until smooth. Add 1 egg and 1/2 teaspoon vanilla, mixing just until combined. Set aside.

In another bowl, stir together the flour, cocoa powder, and salt.

In a large mixing bowl, whisk melted oil with 1 1/2 cups sugar and 1 tablespoon vanilla. Add eggs one at a time, mixing gently between additions.

Stir in the dry ingredients until just combined. Avoid overmixing.

Spread the brownie batter evenly into the prepared pan. Spoon the cheesecake mixture over the top and smooth it out.

Dollop raspberry sauce across the surface and swirl with a skewer or knife for a marbled effect.

Bake for 30–35 minutes. The edges should be set, but the center may still jiggle slightly.

Cool completely in the pan on a wire rack. Then refrigerate for at least 2 hours before cutting.

Once chilled, use a heart-shaped cookie cutter to cut the brownies into heart shapes. Serve as desired.