Preheat the oven to 350 degrees. Spray an 8-inch square baking pan with baking spray or grease and flour the pan. Set aside.

Make the brownie layer.

Melt the butter in a saucepan over medium heat and stir in the brown sugar.

Remove from the heat and whisk vigorously to cool and combine the mixture.

Whisk in the eggs, vanilla, and instant espresso.

Add the flour, cocoa powder, baking powder, and salt. Fold the flour into the chocolate mixture until there are no white streaks, but don’t over-mix.

Spread the batter into the prepared pan and smooth the top with a spatula. Set aside.

Make the cheesecake layer.

In a large bowl, beat the cream cheese, egg, sugar, vanilla, and flour together with an electric mixer until smooth and creamy.

Spoon large dollops of the cream cheese mixture on top of the brownie batter. Try to have at least 4 dollops.

Use a butter knife to swirl the cheesecake with the brownie mixture.

Spoon small dollops of the raspberry jam on top and swirl lightly.

Bake in the oven for 18-24 minutes or until the top looks dry and nothing jiggles when you shake the pan. Don’t over-bake them. You want the brownies to be fudgy.

Cool the brownies completely before cutting them into 9 squares.

Dot each brownie with two candy eyes.