1 box brownie mix
1/3 C. water
3 T. vegetable oil
6 eggs
1 C. chopped walnuts
1 (10 oz.) pkg. frozen raspberries, thawed, drained
3/4 C. seedless raspberry jam, divided
24 oz. cream cheese at room temperature
1 C. granulated sugar
1 t. vanilla extract
2 T. confectioners' sugar

Preheat oven to 350° F. Grease 10-inch springform pan.

Combine brownie mix, water, oil and 3 eggs in a large bowl. Stir in nuts, the pour into prepared pan. Bake for 25-30 minutes. Cool for 15 minutes.

Meanwhile, combine drained raspberries and 1/2 cup of jam in a small bowl.

In a large bowl, beat cream cheese until smooth. Add sugar, vanilla extract and 3 eggs, beating until well mixed. Spoon raspberry mixture over brownie layer. Slowly pour cheesecake batter over the jam layer. Bake for 55 minutes or until center is slightly set. Remove and cool. Refrigerate overnight.

Topping: Dust top of cake with confectioners' sugar, using a sieve. Heat jam slightly until runny, then drizzle over the top of the cake in a zigzag pattern.