Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper. Leaving extra parchment hanging over the edges makes it much easier to lift the bars out cleanly once chilled.

In a medium bowl, whisk together the melted butter and sugar until smooth. Add the eggs and vanilla extract, mixing until fully combined and glossy.

Stir in the cocoa powder, flour, salt, and baking powder until a thick brownie batter forms. Do not overmix because that can make the brownie layer dense instead of soft and fudgy.

Spread the brownie batter evenly into the prepared baking pan. Bake for 15 minutes while preparing the cheesecake layer. The brownie base should be partially baked but still slightly soft in the center.

In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and continue mixing until no lumps remain.

Mix in the eggs one at a time, followed by the vanilla extract. Slowly pour in the melted chocolate and heavy cream, blending until the cheesecake filling becomes silky and fully combined.

Pour the chocolate cheesecake mixture over the warm brownie crust and smooth the top with a spatula. Tap the pan gently on the counter to remove air bubbles.

Bake for 30 to 35 minutes or until the edges are set and the center has a slight jiggle. Avoid overbaking because cheesecake continues to firm up while cooling.

Allow the bars to cool completely at room temperature, then refrigerate for at least 4 hours or overnight for the best texture and clean slices.

For the topping, heat the heavy cream until warm and pour it over the chocolate chips. Let sit for one minute, then stir until smooth and glossy.

Spread the chocolate topping over the chilled cheesecake bars and garnish with chocolate cookie crumbs and fresh raspberries if desired.

Slice into bars using a warm knife wiped clean between each cut for smooth bakery-style edges.