Creating Raspberry Cheesecake Stuffed Brownie Hearts is a simple process if you follow these clear steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a heart-shaped brownie pan.
2. Make the Brownie Batter: In a saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the sugar until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
3. Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually add this dry mixture to the wet mixture, stirring until just combined.
4. Prepare the Cheesecake Filling: In a mixing bowl, combine softened cream cheese and sugar. Beat until smooth, then add the egg and vanilla extract. Mix until fully incorporated. Gently fold in the raspberries or raspberry puree.
5. Layer the Brownie Batter: Pour half of the brownie batter into the prepared heart-shaped pan, spreading it evenly.
6. Add the Cheesecake Filling: Carefully spoon the raspberry cheesecake filling over the brownie layer, spreading it evenly.
7. Top with Brownie Batter: Pour the remaining brownie batter over the cheesecake filling, ensuring it is fully covered.
8. Bake: Place the pan in the preheated oven and bake for 25-30 minutes. A toothpick inserted should come out with moist crumbs but not wet batter.
9. Cool: Remove from the oven and let it cool in the pan for about 15-20 minutes. Once cool, carefully remove the brownie hearts from the pan.
10. Chill: For the best texture, refrigerate for at least an hour before serving.