Preheat the oven to 350°F (175°C) and prepare a heart-shaped baking pan with nonstick spray or parchment paper.

In a saucepan, melt the butter over low heat, then stir in sugar and cocoa powder until combined.

Remove from heat, let cool slightly, and whisk in eggs one at a time until fully incorporated.

Sift together flour and a pinch of salt; mix into the batter without overmixing.

In another bowl, blend softened cream cheese until smooth, then gently mix in raspberry jam for swirling.

Pour half of the brownie batter into the pan, dollop the cheesecake mixture on top, followed by the remaining brownie batter. Swirl gently with a knife.

Bake for 25-30 minutes or until set. Let cool before cutting into heart shapes.