For the brownie batter: Preheat the oven to 350° F and prepare a 9x13 baking dish with parchment paper. In a large mixing bowl, combine the melted butter, eggs, and vanilla extract. Whisk until combined. Add the white and brown sugar to the mixture, whisk until well combined. Add the flour, cocoa powder, and salt. Mix until completely combined. Fold in the chocolate chunks. Reserve 1/2 cup of brownie batter. Pour the remaining batter into the prepared baking dish and spread evenly across the bottom. Set aside.

For the raspberry swirl: In a blender or food processor, puree the raspberries and sugar. Set aside.

For the cheesecake swirl: Beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add the egg and mix until combined.

To assemble: Spread the cheesecake mixture over the brownie batter. Drizzle the raspberry mixture over the cheesecake and add dollops of brownie batter. Use a toothpick or knife to swirl the batter and create a marbled pattern.

Bake: Bake for 35-40 minutes or until a toothpick comes out clean and the cheesecake is firm.

Cool: Let cool and refrigerate for at least 2 hours before slicing and serving.