For brownie batter:
      4 oz Fine-quality bittersweet
           =chocolate chopped
      2 oz Unsweetened chocolate;
           -chopped
    1/2 c  Unsalted butter
  1 1/4 c  Sugar
      3 lg Eggs
  1 1/2 ts Vanilla
    3/4 ts Salt
    3/4 c  All-purpose flour
           For cheesecake topping:
      8 oz Cream cheese; softened
    2/3 c  Sugar
      2 ts Fresh lemon juice
      1 lg Egg
    1/2 ts Vanilla
    1/4 ts Salt
      2 tb All-purpose flour
  1 1/2 c  Raspberries
      1 tb Sugar
           Confectioners' sugar
           = for sprinkling
           = brownies (if desired)
       Preheat oven to 350 degrees, and butter and flour a 13
  by 9-inch baking pan.
       Make brownie batter: In a metal bowl set over a pan of
  barely simmering water melt chocolate with butter stirring,
  and cool. Whisk in sugar and eggs, 1 at a time, and whisk
  in vanilla and salt. Whisk in flour until just combined and
  spread batter evenly in prepared pan.
       Make cheesecake topping: In a bowl with an electric
  mixer cream together cream cheese and sugar until light and
  fluffy and beat in lemon juice, egg, vanilla, and salt.
  Beat in flour and spread mixture in an even layer over
  batter.   Scatter raspberries over topping and sprinkle
  with sugar.
       Bake brownies in middle of oven for 35 to 40 minutes,
  or until top is puffed and pale golden and a tester comes
  out with crumbs adhering to it. Cool brownies completely in
  pan on a rack and chill, covered, at least 6 hours or
  overnight.  Cut brownies into bars and sprinkle with
  confectioners' sugar.  Serve brownies cold or at room
  temperature.  24 brownies    COOKING LIVE SHOW #CLE086
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