✓ In a large mixing bowl, combine 3 1/4 cups all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon salt, and 2 1/4 teaspoons active dry yeast. Stir to ensure all ingredients are well combined.

✓ Add 1/2 cup warm milk and 4 large eggs to the bowl. Mix until a dough begins to form. It should be slightly sticky but manageable.

✓ Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic. Shape into a ball and place in a greased bowl. Cover with a clean kitchen towel and let rise in a warm place for about an hour or until doubled in size.

✓ Preheat your oven to 350°F (180°C).

✓ Divide the dough into 4 equal parts, roll each part into a log shape, about 6 inches long. Lay a piece of plastic wrap over each brioche log to prevent sticking, then roll it into an even cylinder shape again.

✓ Place the cylindrical logs on a baking sheet lined with parchment paper and bake for 15-20 minutes or until lightly golden brown and firm to the touch.

✓ In another mixing bowl, beat 8 ounces softened cream cheese with 1/2 cup powdered sugar until smooth. Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.

✓ Once the brioche cylinders are cool enough to handle, slice each log into thin rounds (about 1/4 inch thick). Place a layer of cheesecake filling between two slices of brioche, then add fresh raspberries on top.

✓ Garnish with additional raspberries and a dusting of powdered sugar. Allow to cool slightly before serving, or serve warm for an extra indulgent experience.