• Preheat the oven to 180C/350F degrees.
• Grease and line a spring form cake tin with parchment paper.
  

BROWNIE

• In a bowl, mix the butter and erythritl and blend well.
• Add the eggs and combine until smooth.
  
• Add the dry ingredients to the wet mixture and whisk until smooth. 
  
• Melt the chocolate in either a bowl over simmering water, or zap it in the microwave.
  
• Add the melted chocolate to the brownie mixture and stir well.
  
• Spoon the brownie mixture into the cake tin and smooth over evenly with a spoon. Put aside.
  

CHEESECAKE

• Blend the cream cheese, eggs, erythritol and vanilla until smooth. You may want to use a hand blender for this. Or just work out that upper forearm!
• Gently spoon the cheesecake mixture on top of the brownie mixture and smooth out evenly.
  

RASPBERRY MIXTURE

• Place the raspberries in a bowl.
  
• Add the erythritol and blend until smooth.
• Spoon the raspberry mixture over the cheesecake and with a knife, swirl the mixture into the cheesecake. Be as creative as you like with the swirling!
  
• Bake for 40 minutes until firm with a slight wobble in the middle. 
  
• Cool in the tin, then leave to set in the fridge for a couple of hours.
  
• Slice, eat and enjoy!