Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan, lining the bottom with parchment paper.

In a medium bowl, combine the softened cream cheese and sugar using an electric mixer until smooth. Add the egg white and mix just until incorporated.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

In another bowl, cream the softened butter and sugar together with a mixer for about 3 minutes until light and fluffy. Incorporate the beaten egg, egg yolk, and vanilla extract.

Gradually add the dry ingredients to the butter mixture alternating with sour cream, mixing until you achieve a smooth batter.

Pour half of the batter into the prepared pan, layer the cream cheese filling over it, sprinkle fresh raspberries, and top with the remaining batter.

In a small bowl, mix together granulated sugar, flour, and cubed butter until crumbly, and sprinkle it over the cake batter.

Bake for 40-45 minutes, checking for doneness at 40 minutes.

Let the cake cool in the pan for 10-15 minutes, then run a knife around the edges and remove the springform.

Dust the top with powdered sugar and add fresh raspberries or whipped cream if desired.