Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan.

In a large mixing bowl, combine melted butter, granulated sugar, and brown sugar. Mix well. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

In another bowl, whisk together flour, cocoa powder, and salt. Gradually add to the wet ingredients and mix until just combined.

In a separate bowl, beat cream cheese, powdered sugar, and lemon juice until smooth.

Pour half of the brownie batter into the prepared pan. Scatter raspberries over the brownie layer. Drop spoonfuls of cheesecake mixture over raspberries, then pour remaining brownie batter on top. Swirl the cheesecake mixture into the brownie batter.

Bake for 30-35 minutes. Check for doneness with a toothpick.

Allow to cool in the pan, then cut into squares and serve.