In a large bowl with an electric hand mixer, beat the cream cheese, Domino® Golden Sugar, and vanilla on high until smooth and creamy. Add the sour cream and beat well. Mix in the eggs one at a time on low just until blended.
Use rubber spatula to fold the ingredients in a figure 8 motion, removing air bubbles. Firmly tap the bowl on the counter a couple times to pop air bubbles. Pour the filling over the brownie crust.
Spoon tablespoons of raspberry sauce all over the top of the filling, leaving space in between each dollop. Use a butter knife, toothpick, or skewer to create swirls.
Bake at 325°F for 55 minutes to 1 hour. The cheesecake is done when the edges are slightly puffed and golden brown. The center will be jiggly.
Remove the cheesecake from the oven and let the cheesecake cool on top of the oven for 15 minutes. Then, gently run a knife around the inside of the pan. Allow it to cool further on top of the oven for 1-2 hours. Then cover with plastic wrap and let it cool in the refrigerator for at least 6 hours or overnight.
When you’re ready to serve, release the springform pan, slice and enjoy!