Pre heat the oven to 180 degrees C. Prepare a brownie tin by lining it with tinfoil leaving an overhang on all sides.
Brownie
Break the chocolate up into small pieces, add to a medium saucepan with the butter and melt over a medium heat. Remove from the heat and allow to cool for 15 minutes. (I made the cheesecake mix while I waited for this to cool)
Add the sugar, eggs, vanilla and flour and mix together until combined. Reserve ¼ cup of brownie batter and pour the rest into the prepared tin.
Cheesecake: In a separate bowl, or the bowl of a stand mixer cream the cream cheese, sugar and jam until pale pink and fluffy and until there are no lumps.
Spoon the cheesecake mixture on top of the brownie mix and then drizzle the remaining ¼ cup of brownie batter over the cheesecake.
Take a sharp knife and swirl it through the pan until you are happy with the pattern. Place fresh or frozen raspberries on top.
Bake brownie for 35-40 minutes until the cheesecake is almost set and a toothpick comes out nearly clean. (Mine took 38 mintues) Cover the brownie with tinfoil after 20 minutes so that the top doesn't go too brown.
Allow to cool completely in the pan before cutting into squares.