In a medium saucepan, combine raspberries, granulated sugar, and vanilla extract. Cook over medium heat for 5–8 minutes until the mixture thickens. Strain the sauce and set aside to cool.

In a mixing bowl, beat cream cheese and sugar until smooth. Add an egg and vanilla, blending until fluffy. Set aside.

In a large bowl, whisk together flour, cocoa powder, and salt. In another bowl, mix coconut oil, sugar, and vanilla. Beat in eggs one at a time until glossy, then fold in the dry ingredients.

Preheat oven to 350°F (175°C) and line a baking pan with parchment paper. Pour half the brownie batter, then add cheesecake layer and drizzle raspberry sauce. Swirl with a skewer.

Bake for 30-35 minutes until edges are set. Cool in the pan for about an hour.

Refrigerate for at least 2 hours, then cut into heart shapes using a cookie cutter.