Raspberry Almond Cheesecake Brownies

Prepare brownie mix as directed on box,add 1/2 to 2/3 of the can of raspberry filling to the batter. Mix well, pour into prepared pan. In a medium bowl, beat cream cheese, butter and cornstarch until light and fluffy. While continuing to beat, slowly add condenssed milk,egg and almond extract. Beat until smooth. Pour over the brownie batter. Put remaining raspberry filling in a pastry tube and squeeze out over the cream cheese mixture. Gently swirl the raspberry into the cream cheese to create a marbled effect.Bake for 40 to 45 minutes or until lightly browned Cool and keep in the refridgerator