Brownie Swirl Cheesecake

(Didn't Rachael do a great job with the photo?!)

1 (19 oz) package brownie mix
2 (8 oz) packages cream cheese, softened
1/2 cup plus 1 Tbsp granulated sugar, divided
1 tsp vanilla extract
2 large eggs
1 cup milk chocolate chips (I used semi-sweet and it was still fantastic)
1/2 cup fresh or thawed frozen raspberries or sliced strawberries (or any other fruit for that matter.)
Whipped cream, optional

Preheat oven to 350 degrees F. Grease a 9-inch springform pan.

Prepare brownie mix using package directions. Spread in prepared springform pan. Bake until edge pulls from sides of pan, about 28 minutes. Leave oven at 350 degrees.

Combine cream cheese, 1/2 cup sugar, and vanilla extract in a medium bowl. Beat with an electric mixer set at medium speed until blended. Add eggs one at a time, beating well after each addition. Spoon over baked layer.

Heat chocolate chips in top of double broiler set over simmering water until melted. Drizzle over prepared layers and swirl with a knife to marbleize. Bake until set, about 35 minutes. Cool completely in pan on a wire rack. Chill for 2 hours or longer.

Combine the raspberries and remaining sugar in a small bowl and toss to mix. Remove sides of pan and slice the cheesecake. Top slices with whipped cream and sprinkle with fruit, if desired.