Using a stand mixer or hand mixer and large bowl, beat together softened cream cheese, sugar and salt until creamy, about 2 minutes.
Add eggs and beat another 2 minutes or until combined, scraping the bowl as needed.
Add the vanilla and ¾ cup of the raspberry puree mixing until no streaks are left, scraping the edges of the bowl as needed.
Add the heavy cream and beat for about 15 seconds until combined. Pour the cheesecake mixture over the cooked brownie layer.
Place a large piece of heavy-duty foil or 2 layers of regular foil on the counter and
put the springform pan on top.
Wrap the foil tightly around the pan about ⅔ of the way up the pan making sure there are no holes in the foil.
Place the pan in a larger roasting pan and then into the preheated oven.
Pour hot water into the roasting pan so it comes about halfway up the pan sides being careful not to pour the water inside the foil lining the pan. This will help prevent the
cheesecake from cracking when it cooks.
Bake the cheesecake for about 1 hour 15 minutes or until the edges are set and the middle is just slightly jiggly. Remove the entire roasting pan from the oven and allow the cheesecake to cool for 20 minutes still in the water bath.
Then remove the cheesecake from the water bath and cool completely on the counter. Refrigerate, covered, for at least 6 hours or preferably overnight. Enjoy!