Raspberry Cheesecake Brownies

This dessert looked so pretty, I just couldn't pass it up! I got it out of my cookie cook book (it has a section called "unbeatable bars"). Everyone loved them!
We prefer sweeter chocolate. Chocolate dishes made with unsweetened are a little too rich for us so I made this with all semisweet chocolate.
Brownie Layer
4 oz bittersweet or semisweet chocolate, chopped
2 oz unsweetened chocolate, chopped
1/2 cup unsalted butter
1 & 1/4 cups sugar
3 eggs
1 & 1/2 tsp vanilla
1/2 tsp salt
3/4 cup flour
Cheesecake Layer
1 - 8 oz package cream cheese, softened
2/3 cup sugar
2 tsp lemon juice
1 egg
1/2 tsp vanilla
2 Tbsp flour
1 & 1/2 cups fresh raspberries
1 Tbsp sugar

• Preheat oven to 350 degrees, grease and flour a 9 x 13 pan.
• For brownie layer, in medium saucepan, stir and heat chocolate and butter until melted and smooth. Remove from heat and let cool.
• Whisk in sugar then eggs, one at a time.
• Whisk in vanilla and salt then stir in flour until just combined.
• Spread batter evenly in bottom of prepared pan.
• For cheesecake layer, in medium bowl, beat cream cheese and sugar on medium speed until combined.
• Beat in lemon juice, egg, and vanilla until just combined. Beat in flour.
• Spread mixture evenly over brownie layer, top with raspberries, and sprinkle with the 1 Tbsp sugar.
• Bake for 35-40 minutes, until top is puffed and golden. Cool in pan on wire rack then chill, covered, for at least six hours.
• Cut in to bars and serve cold or at room temperature.