2 x 200g Philadelphia
3 x eggs
150g caster sugar
1 tsp vanilla essence
1 x bag frozen raspberries
Put oven on at 180 degrees and grease and line a 20cm quick release tim.
Make the BC brownie mix as per packet instructions.
Use 3/4 of the mix to cover the bottom of the tin as a base. Put in oven and cook for 15 mins. Put the other 1/4 to one side for the moment.
Mix Philadelphia, eggs and caster sugar in a mixer with the vanilla essence until all combined (it will be runny)
Once tin out of oven pour cheesecake mix over base - then drop teaspoons of brownie mix into the cheesecake mix - one all brownie mix in then take a large handful of frozen raspberries and sprinkle over top pushing into mix so they go between the brownie mix.
Cook in oven for 40-45 mins then take out and cool for 2hrs before serving.
