Line a 20cm x 20cm square baking tin with baking paper.

Do this step in advance. Put the raisins in a small pot and cover with water. Bring this to the boil and simmer for 5 minutes, then take off the heat and allow to cool and plump up further. Drain the liquid off he raisins and add 2 tablespoons of dark rum (optional). Allow this to soak giving it a few stirs.

Pre heat the oven to 180C/350F

Melt the butter and chocolate over a double boiler, stir until smooth and then set aside to cool.

To make the cheesecake, use an electric mixer to beat all the ingredients together until smooth. Scape this into a another bowl and set aside.

Using the same bowl, beat the sugar, eggs, and vanilla together until light and fluffy, about 3 minutes. Add the cooled chocolate and butter mix and beat until smooth. Sift the flour into the mix and stir to combine. Add the cooled soaked raisins and fold through by hand.

Empty ¾ of the brownie & raisin mix into the lined baking tin. Top with the cheesecake mix and then drop spoonful’s of the remaining brownie mix across the surface. Use a skewer to swirl the chocolate batter and cheesecake batter.

Bake for 40 minutes until firm to the touch (tip: loosely cover the tray with a piece of tin foil to prevent over browning)