Method

Preheat oven to 170º C (325º F). Grease and line a 20.3 cm x 30.5 cm (8” x 12”) pan with parchment or wax paper.

Mix cream cheese until soft. Add sugar and mix on low for 2 minutes. Add egg and vanilla and mix on low for 1 minute.
Set mixture aside.

Beat butter and sugar until light and fluffy. Add eggs one at a time until fully incorporated. Mix in chocolate. Add flour and mix until barely combined. Do not over mix.

Place 3/4 of chocolate mixture in pan and spread evenly. Spread all of the cream cheese mixture over the top. Dollop the top with remaining chocolate batter and the raspberry jam. Run a knife or skewer through it to marbleize. 

Bake for approx 25-30 minutes at 170º C (325º F). When ready it will still jiggle a little bit. Let cool to room temperature then refrigerate. Slice and serve.