In a saucepan over medium heat, simmer the raspberries, 1 tablespoon of sugar, and 1 teaspoon of vanilla extract for 5–8 minutes until thickened. Strain the mixture to remove seeds and set aside.

In a mixing bowl, beat the cream cheese and ⅓ cup of sugar until smooth. Add 1 egg and ½ teaspoon of vanilla, mixing until creamy.

In a separate bowl, whisk together 1 cup of flour, ¾ cup of sifted cocoa powder, and ¼ teaspoon of salt. Mix ¾ cup of refined coconut oil, 1 ½ cups of sugar, and 1 tablespoon of vanilla extract. Add in the 3 eggs one at a time, combining both mixtures until just smooth.

Spread the brownie batter into a parchment-lined 8x8-inch pan. Pour the cheesecake mixture over the brownie layer, then spoon the raspberry sauce on top. Create a swirl with a skewer or toothpick.

Preheat your oven to 350°F (175°C). Bake for 30–35 minutes; the center should jiggle slightly but not be liquid.

Let cool completely on a wire rack. Refrigerate for at least 2 hours to set, then cut into heart shapes using a heart-shaped cutter.