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

In a mixing bowl, beat the cream cheese with 1/4 cup of sugar until smooth and creamy, about 2-3 minutes. Add the egg white and mix until fully incorporated.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set it aside.

Cream the softened butter with 1/2 cup of sugar until pale and fluffy, about 4-5 minutes. Add the whole egg, egg yolk, and vanilla extract, mixing until well combined.

Gradually add the dry ingredient mixture to the butter mixture, alternating with the sour cream. Mix until just combined.

Spoon half of the batter into the prepared pan, smooth it, then dollop the cream cheese filling and layer with raspberries. Add the remaining batter on top.

In a small bowl, mix sugar, flour, and butter for the streusel. Use fingers to mix until crumbly, then sprinkle on top of the cake.

Bake in the preheated oven for 40-45 minutes until a toothpick comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.