Prepare the raspberry sauce by simmering the raspberries, sugar, and vanilla in a saucepan until thickened, then strain out seeds and set aside.

Line an 8×8-inch baking pan with parchment paper and preheat the oven.

Beat the cream cheese and sugar together until smooth, then add the egg and vanilla and blend until creamy.

In one bowl whisk together the flour, cocoa, and salt. In another bowl mix the oil, sugar, and vanilla, then add the eggs one at a time until glossy.

Combine the dry ingredients with the wet mixture until just blended to form the brownie batter.

Spread the batter evenly in the prepared pan, then pour the cheesecake mixture on top. Spoon raspberry sauce over and swirl gently with a skewer or knife to create a marbled effect.

Bake until the center is set but slightly soft. Cool completely, then refrigerate to firm up.

Once chilled, use a heart-shaped cookie cutter to cut the brownies into hearts. Arrange and serve.