Prepare Raspberry Sauce: In a medium saucepan, combine raspberries, sugar, and vanilla. Simmer over medium heat for 5–8 minutes until the mixture thickens and becomes syrupy. Strain through a sieve to remove seeds and set aside.

Mix Cheesecake Filling: In a mixing bowl, beat the room-temperature cream cheese and sugar until perfectly smooth. Add the egg and vanilla, continue mixing until your mixture is creamy and well combined.

Make Brownie Batter: In one bowl, whisk together flour, cocoa powder, and salt. In another bowl, blend coconut oil, sugar, and vanilla; then, add eggs one at a time until your mixture is glossy. Gently fold the dry ingredients into the wet ones until just combined.

Assemble and Bake: Line an 8x8 baking pan with parchment paper. Spread half of the brownie batter evenly in the pan. Pour the cheesecake mixture over the brownie layer and then dollop the raspberry sauce on top. Use a knife to gently swirl the raspberry sauce into the cheesecake layer. Bake at 350°F for 30–35 minutes.

Cool and Serve: Allow the pan to cool completely on a wire rack. Refrigerate for at least 2 hours before cutting into heart shapes using a cookie cutter.