In a medium saucepan, combine raspberries, granulated sugar, and vanilla extract. Cook over medium heat for 5-8 minutes until thickened, then strain and cool.

In a large mixing bowl, beat cream cheese with granulated sugar until smooth. Add egg and vanilla extract, mixing until well combined.

In a medium bowl, whisk together flour, cocoa powder, and salt. In a large bowl, mix coconut oil, granulated sugar, and vanilla extract. Add eggs one at a time, blending well after each. Gradually incorporate dry ingredients.

Preheat oven to 350°F (175°C). Line baking pan with parchment paper. Pour brownie batter into pan, dollop cheesecake mixture on top, and spoon raspberry sauce to swirl.

Bake for 30-35 minutes until the center jiggles lightly. Cool completely, then refrigerate for at least 2 hours before cutting into heart shapes.