Preheat oven to 350°F.

Melt butter and set aside to cool slightly.

Mix sugar, buckwheat flour, cocoa, baking powder, and salt in a bowl.

Make a well in the middle of the dry ingredients and crack two eggs into it. Then whisk them and stir in the melted butter. Mix the batter together until well combined.

Gently fold raspberries into brownie batter.

Spread all but about ½ cup of batter into a greased 8x8 pan. Reserve that ½ cup for topping.

Mix cheesecake ingredients well and carefully spread over the batter in the pan.

Then take the reserved brownie batter and dot it all over the top of the cheesecake batter. If you forget to reserve batter, or choose to skip doing so, it's just for looks anyway.

Bake for about 35-40 min, or until a butter knife inserted near the center comes out clean.

Let cool completely before cutting so they don't fall apart.