Raspberry Cheesecake Brownies

rownies:
1 2/3 cups granulated sugar
3/4 cup butter or margarine, melted
2 TBSP water
2 eggs
2 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup Cocoa
1/2 tsp baking powder
1/4 tsp salt

Cheesecake topping:
8 oz cream cheese, softened
2/3 cup sugar
2 tsp lemon juice
1 egg
1/2 tsp vanilla
1/4 tsp salt
2 TBSP flour
1 1/2 cup raspberries
1 TBSP sugar

Preheat oven to 350 degrees.

Brownies: Stir together sugar, butter, and water in large bowl. Stir in eggs; stir in vanilla. Combine flour, cocoa, baking powder and salt; stir into sugar mixture.

Cheesecake topping: In a bowl with an electric mixer, cream together cream cheese and sugar until light and fluffy. 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 35-40 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.