In a small saucepan, combine raspberries, granulated sugar, and vanilla extract. Simmer over medium heat for 5–8 minutes until thickened. Strain to remove seeds and set aside to cool.

In a mixing bowl, beat together cream cheese and granulated sugar until smooth. Add in egg and vanilla extract, mixing until fully combined and fluffy.

In a large bowl, whisk together flour, cocoa powder, and salt. In another bowl, mix coconut oil, granulated sugar, and vanilla extract. Add eggs one at a time. Combine wet and dry ingredients until just blended.

Line a 9x9 inch baking pan with parchment paper. Spread half of the brownie batter in the pan, then pour the cheesecake mixture over it. Add dollops of raspberry sauce and swirl gently.

Preheat oven to 350°F (175°C) and bake for 30-35 minutes until edges are set. Let cool for 15 minutes and then transfer to a wire rack.

Chill the brownies in the refrigerator for at least 2 hours before cutting into heart shapes with a cookie cutter.