6 ounces semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
2 (8 ounce - 250g) packages cream cheese, softened
2 cups granulated sugar, divided
4 eggs, divided
1 tablespoon vanilla extract
1 cup butter, softened
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup raspberry jam

Melt chocolates in microwave or over double boiler Let cool to lukewarm In a large bowl,

Beat cream cheese with 1/2 cup sugar until smooth Beat in 1 egg and 1 teaspoon of vanilla extract until well combined Set aside.

In a separate large bowl, beat butter with remaining sugar until smooth. Beat in remaining eggs, one at a time, beating well after each addition. Beat in remaining vanilla extract, then chocolate, mixing well. Mix in flour and salt, just until combined. Reserve 1 cup of the chocolate batter. Spread remaining chocolate batter in a greased 13 x 9-inch cake pan. Spread with cream cheese mixture Spoon reserved chocolate batter in dollops over top. Spoon jam in smaller dollops among chocolate dollops. With a knife, zigzag through layers to create marble effect. Bake at 350 degrees F for 35 minutes or until cake tester comes out with little on it. Cool on racks and then cut into squares.