Preheat the oven to 350ºF.
In a large bowl, whisk together the eggs, cocoa powder, salt, baking powder and vanilla until well combined. (Mixture will be very dry.)
Stir in the sugar and melted butter until well combined, then stir in the flour. (A firm rubber spatula works best.) Set brownie batter aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, raspberry jam and egg yolk until well blended. Transfer the mixture to a pastry bag or plastic bag.
Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Pipe about a teaspoon of cheesecake filling atop the brownie batter, and then top off each cup with an additional teaspoon of brownie batter.
Bake for about 12 minutes, or until a toothpick inserted comes out clean.
Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack to cool completely.
If the cream cheese isn't at room temperature when you blend it, you will end up with lumps in the cheesecake mixture.
The color of your cheesecake mixture will depend on the color of the jam you use. I add a few drops of red food coloring to the mixture to brighten it, but this is optional.