Raspberry Cheesecake Brownies

First, preheat the oven according to the brownie mix recipe instructions, follow the directions to make the brownie batter, & set to the side. Next, use an electric blender at medium to high speed to blend the cream cheese until light & creamy. Then blend in the 2/3 cup of sugar, 2 eggs, & 2 teaspoons vanilla extract. Set to the side. Puree the raspberries, strain if desired, & stir in the sugar. In a baking dish (13X9) sprayed with oil or lined with parchment paper, pour the brownie mix (reserving 1/4 cup) & spread evenly on the bottom of the pan. Then cover it with the cheesecake mixture (reserving 1/4 cup). Finally, drizzle raspberry mixture on top of the cheesecake adding dollops of brownie mix and cheesecake mixture as needed. Swirl the mixture with a toothpick to create a marbled pattern. Bake for 25-30 minutes uncovered (until almost golden) & then for an additional 10-15 minutes covered with foil, or until the cheesecake is firm & a toothpick comes out clean. Let cool & refrigerate for 2 hours or overnight. Keep leftovers in a lightly sealed container in the fridge for 3-5 days. Note: If you want to make the flavor of raspberries stronger double this amount to 12 ounces raspberries & 2 tablespoons sugar.