Ingredients

• 2 cups fresh Raspberries, divided
• 3 Tbsp Water, divided
• 6 Tbsp Sugar, divided
• 8 oz full-fat Cream Cheese, softened
• 3 Eggs, divided
• ½ cup Unsalted Butter, melted
• 1 package Fudgy Brownie Mix

Instructions

1. Combine 1 ½ cups raspberries, 2 tablespoons water and 1 tablespoon sugar in a small saucepan and bring to a simmer over moderate heat. Continue simmering, smashing the berries and stirring often, until thickened to a saucy consistency, 6-8 minutes. Strain through a fine mesh sieve to remove the seeds and set the raspberry purée aside to cool. 

2. Preheat oven to 325°F. Butter an 8-inch square baking pan. Line the pan with a sheet of parchment paper that hangs over two of the edges (for pulling the brownies out of the pan after they’re baked).

3. Beat cream cheese in the bowl of a stand mixer with the paddle attachment, or in a large bowl with a handheld mixer, on medium-high speed until creamy. Scrape down the sides of the bowl and add the remaining 5 tablespoons sugar and 1 egg. Beat until slightly thickened, about 1 minute, and set aside. 

4. Whisk together the remaining 2 eggs, 1 tablespoon water and melted butter. Add the brownie mix and stir with a spoon until combined. Spread batter in the prepared baking pan in an even layer. Dollop the cheesecake mixture over the brownie batter and gently spread to cover. Dollop small spoonfuls of the raspberry purée over the cheesecake layer, then run a toothpick or skewer through the raspberry and cheesecake layer to marble the top. Dot the remaining ½ cup whole raspberries around the top, pressing them into the cheesecake layer.

5. Bake until the top appears dry and set but the center is still a little jiggly, 45-50 minutes. Once the edges just begin to lightly brown it should be done. Cool completely in the pan before cutting and serving.