In a medium saucepan, combine fresh raspberries, granulated sugar, and vanilla extract. Heat over medium heat for 5–8 minutes, stirring frequently until the berries break down and the mixture thickens slightly. Remove from heat and strain through a fine mesh sieve to remove the seeds. Set aside to cool.

In a mixing bowl, beat together room-temperature cream cheese and granulated sugar until completely smooth and creamy. Add one large egg and a splash of vanilla extract, mixing just until combined.

In a separate large bowl, whisk together all-purpose flour, cocoa powder, and salt until evenly mixed. In another bowl, blend coconut oil, additional sugar, and vanilla extract. Add eggs one at a time, mixing until glossy. Fold the dry ingredients into the wet mixture until just combined.

Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper. Pour half of the brownie batter into the prepared pan, spreading it evenly. Add the cheesecake layer and dollop the cooled raspberry sauce on top, swirling together.

Bake for 30–35 minutes until the edges are set but the center jiggles slightly. Allow to cool in the pan for 15 minutes before refrigerating for at least 2 hours.