In a small saucepan over medium heat, combine raspberries, 1 tablespoon sugar, and 1 teaspoon vanilla extract. Simmer for 5 to 8 minutes until the mixture thickens slightly. Remove from heat and strain through a fine sieve to remove seeds. Set aside the smooth raspberry sauce to cool.

In a bowl, beat the cream cheese and ⅓ cup sugar together until smooth and creamy. Add the egg and ½ teaspoon vanilla extract, then continue beating until the mixture is well combined and silky.

In a separate bowl, whisk together the all-purpose flour, sifted Dutch-process cocoa powder, and salt until evenly combined.

In another bowl, mix the coconut oil, 1 ½ cups sugar, and 1 tablespoon vanilla extract thoroughly. Add eggs one at a time, beating well after each addition to incorporate fully.

Gradually add the dry ingredients into the wet ingredient mixture and mix until just blended, being careful not to overmix to maintain tender brownies.

Line a baking pan with parchment paper and spread the brownie batter evenly across the bottom. Pour the cheesecake mixture on top. Spoon the raspberry sauce over the cheesecake layer and use a skewer or knife to gently swirl the raspberry sauce into the cheesecake for a marbled effect.

Preheat the oven to 350°F (175°C). Bake the layered brownies for 30 to 35 minutes until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.

Allow the brownies to cool completely at room temperature, then refrigerate for at least 2 hours to set and firm up the cheesecake and raspberry layers.

Once chilled, use a heart-shaped cookie cutter to cut the brownies into 9 heart shapes. Serve chilled for best texture and flavor.