Ingredients: For the filling: 8 oz. cream cheese-softened 1/4 cup sugar 1 egg 1 cup raspberries-washed and well drained For the cake: 1 1/2 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 5 1/2 Tablespoons unsalted butter- softened 1/2 cup sugar 2 eggs 1 teaspoon vanilla extract 3/4 cup sour cream      Sour cream makes the cakes super moist.      If you don’t like it, you can use thick Greek yogurt instead. For the streusel topping: 1/3 cup sugar 1/2 cup flour 3 tablespoons butter-chilled and cubed Instructions: •  Preheat oven to 350F      Grease 8 or 9 inch springform pan and line the bottom with parchment paper.      You may also use a 9"x11" pan.      Set aside. •  To make the filling:      Mix together the cream cheese and sugar on medium-low speed until creamy.      Add egg & mix on low just to combine.      Set aside. •  To make the cake batter: In a bow stir together flour, baking powder, baking soda and salt. Set aside. With an electric mixer, cream together the butter and sugar on medium-low speed. Add eggs and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula or spoon. Spread the cream cheese filling on top. Place raspberries onto cream cheese filling. •  To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly. (Make sure the streusel is in pea-sized crumbs.) •  Sprinkle the streusel on top of raspberries. •  Bake for 40-45 minutes. Cool on a rack, then run a thin knife around the cake and loosen the rim of springform pan. •  Store in the fridge.