Raspberry Cheesecake Brownies

chips. Spread almost all of the brownie batter into prepared pan reserving about 12 cup for top.
Make the cheesecake batter Using a handheld mixer or stand mixer fitted with a paddle attachment beat the cream cheese and granulated sugar together on mediumhigh speed in a large bowl until the mixture is smooth and creamy about 2 minutes. Beat in the flour egg yolk and raspberry preserves. If youd like a pinker cheesecake layer beat in 1 or 2 drops of pink or red food coloring.
Swirl the batters Drop spoonfuls of the cream cheese batter on top of the prepared brownie batter. Spoon remaining brownie batter on top. Glide a knife through the layers creating a swirl pattern. Press a few raspberries into the top if desired.
Bake for 4042 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs. I recommend tenting the brownies with aluminum foil after about 25 minutes to protect the top from overbrowning. Remove from the oven and place the pan on a wire cooling rack. Cool brownies completely at least 3 hours.
Lift the brownies out using the parchment paper overhang on the sides. Cut into squares.
Cover leftover brownies and store at room temperature for up to 1 day or in the refrigerator for up to 1 week