• Preheat oven to 325°F. Line 8-inch square baking pan with parchment paper.

BROWNIE BASE

• In a small pan melt the chocolate and butter until smooth. Set aside to cool.
• In a medium bowl beat sugar, eggs and vanilla. Add melted chocolate and mix well.
• Add the flour and mix thoroughly. Pour into the prepared pan.

CHEESECAKE TOPPING

• In a medium bowl beat the cream cheese, vanilla, sugar and egg.
• Blend in milk and flour.
• If making chocolate swirls reserve half the cheesecake mixture in another bowl and set aside.
• Carefully pour the cheesecake mixture onto the brownie base to cover completely.

ADD CHOCOLATE SWIRLS

• Place chocolate chips in a small bowl and microwave on high for 30 seconds. Stir and microwave for another 30 seconds if needed until chocolate is smooth. Set aside.
• Mix the melted chocolate chips into the reserved cheesecake mixture and stir until combined.
• Drop spoonfuls of chocolate cheesecake mixture all over white cheesecake topping.

ADD RASPBERRY SWIRLS

• Drop spoonfuls of raspberry sauce all over the white cheesecake topping.
• MAKING SWIRLS - Using a knife draw circles through the chocolate cheesecake and raspberry toppings. Have fun creating swirls right to the edges of the pan being careful not to disturb the brownie layer.
• Bake in oven 30-35 minutes, until the middle springs back when gently touched in the center with a finger. Cool completely and chill overnight before cutting.