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

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

In a separate bowl, whisk together flour, cocoa powder, and salt. In another bowl, mix coconut oil, sugar, and vanilla extract. Gradually add eggs and mix well. Fold in dry ingredients.

Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper. Spread half of the brownie batter, pour cheesecake mixture on top, and dollop raspberry sauce before swirling.

Bake for 30-35 minutes until the center jiggles slightly. Cool completely and chill in the refrigerator for at least 2 hours before cutting into heart shapes.

Cut into heart shapes using cookie cutters. Serve warm or chilled, with optional toppings like whipped cream or extra raspberry sauce.