Method
- Step 1: Preheat oven to 350°F. Line 9x13-inch baking pan with parchment paper, leaving overhang on sides for easy removal later. Spray parchment lightly with cooking spray and set aside.Step 2: Make brownie layer: Melt butter and chopped chocolate together in microwave-safe bowl in 30-second intervals, stirring between each, until smooth (about 90 seconds total). Let cool for 5 minutes. Whisk in sugar until combined, then whisk in eggs one at a time, then vanilla extract. Sift in flour, cocoa powder, and salt, then stir gently with spatula just until no flour streaks remain—don't overmix.Step 3: Pour brownie batter into prepared pan, spreading evenly to edges with spatula. Set aside while you prepare cheesecake layer.Step 4: Make cheesecake layer: In clean bowl, beat softened cream cheese and sugar with electric mixer on medium speed for 2-3 minutes until smooth and fluffy with no lumps. Beat in eggs one at a time, then vanilla and sour cream, mixing just until incorporated. Don't overmix or you'll incorporate too much air causing cracks.Step 5: Pour cheesecake batter over brownie layer, spreading gently to cover entire surface. Dollop raspberry preserves by spoonfuls across cheesecake surface (about 8-10 dollops), spacing them evenly.Step 6: Use knife or wooden skewer to gently swirl raspberry preserves through cheesecake layer, dragging through in figure-eight or zigzag pattern. Make just 3-4 passes—don't over-swirl or colors will muddy together. If using fresh raspberries, press a few gently into surface for decoration.Step 7: Bake for 40-45 minutes until edges are set but center still jiggles slightly when pan is gently shaken—cheesecake will continue setting as it cools. Don't overbake or cheesecake layer will crack and brownies will dry out. Remove from oven and let cool completely in pan on wire rack for 2 hours, then refrigerate for at least 4 hours or overnight until fully chilled and set. Use parchment overhang to lift brownies from pan onto cutting board. Cut into 24 squares using sharp knife wiped clean between cuts for neat edges. Store refrigerated in airtight container for up to 5 days, removing 15-20 minutes before serving for best texture.
Notes
Nutrition Facts (per brownie): Carbs: 32g | Protein: 4g | Fat: 16g