1. Preheat the oven to 350°F. Grease a 9×13-inch baking pan and line it with parchment paper, leaving some overhang on the sides for easy removal.

2. In a large bowl, whisk together the melted butter and 2 cups of granulated sugar until well combined.

3. Beat in the 4 eggs, one at a time, then stir in the vanilla extract.

4. In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.

5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

6. In a separate bowl, beat the cream cheese and 1/4 cup of granulated sugar until smooth and creamy.

7. Spread the brownie batter evenly into the prepared baking pan.

8. Dollop the cheesecake mixture over the brownie batter and use a knife or toothpick to swirl it in.

9. Sprinkle the fresh raspberries evenly over the top.

10. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

11. Allow the brownies to cool completely in the pan before cutting and serving.