Preheat the oven to 350F, line a 8x8 baking pan with foil, and spray with nonstick spray. Pour the Le Brownie batter into the pan, and set aside.

In a medium bowl, beat the cream cheese with a hand mixer until completely smooth and creamy. Add in the sugar, and beat until smooth.

Add in the flour and egg, and mix until well incorporated.

Using a spoon, gently stir in the raspberry preserve until barely mixed (you want it to have a marbled effect!).

Pour the cheesecake mixture on top of the brownie batter, and using a butter knife, gently mix and swirl the two batters together to create a marbled effect.

Top the brownie with the raspberries, and bake for about 30 minutes uncovered, then top the pan with foil, and bake for 15-20 minutes longer, until the brownie no longer jiggles and a toothpick inserted in the center comes out with just a few moist crumbs.

Let cool completely before cutting. If desired, cut with a heart cookie cutter for a fun treat!