Prepare Raspberry Sauce: In a saucepan, simmer the raspberries, granulated sugar, and vanilla extract over medium heat for about 5-8 minutes. Cook until thickened, then strain to remove seeds.

Make Cheesecake Mixture: In a mixing bowl, beat the cream cheese and granulated sugar until smooth. Mix in the egg and vanilla extract until combined.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, and salt. In another bowl, mix the coconut oil, granulated sugar, and vanilla extract; then add the eggs one at a time until glossy.

Combine Mixtures: Fold the dry ingredient mixture into the wet mixture until just blended.

Prepare Brownies: Spread the brownie batter into a parchment-lined 8"x8" pan, top with cheesecake mixture, then spoon raspberry sauce over and swirl.

Bake: Bake in a preheated oven at 350°F (175°C) for 30-35 minutes until the center jiggles slightly. Cool on a wire rack before chilling for at least 2 hours.

Shape and Serve: Cut brownies into heart shapes with a cutter and dust with powdered sugar or drizzle with raspberry sauce.