Preheat your oven and prepare the brownie mix according to the directions on the box.

Use an electric mixer to whip together the cream cheese, mascarpone, powdered sugar, and vanilla. Mix on a medium speed until smooth.

I recommend using a 13x9 inch pan. I also recommend lining it with parchment. Pour the brownie batter into the pan. Then plop spoonfuls of the cheesecake mixture into the brownie batter, and use a knife to swirl the cheesecake into the brownies. Then add the raspberries on top, pressing them into the batter.

Bake according to the directions on the box of brownie mix. Let cool before slicing.