• Preheat oven to 350 degrees F. Butter a 9 inch spring form pan and line the bottom of the pan with parchment paper.

To Make the Streusel Topping:

• In a large bowl, mix together the flour, sugar, and ground cinnamon.
• Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Set aside.

To Make the Cream cheese filling:

• In your electric mixer or food processor, beat the cream cheese until creamy and smooth.
• Add the remainder of the filling ingredients and beat until smooth and creamy.

To Make the Cake Batter:

• In a medium bowl whisk together the flour, baking powder, and salt.
• Beat the butter in an electric mixer until smooth and creamy.
• Add the sugar and beat until light and fluffy.
• Add the egg and vanilla and beat until incorporated.
• Add the flour mixture alternately with the milk in 3 portions and beat only until combined.
• Spread the batter onto the bottom of the prepared pan.
• Evenly pour the cream cheese filling over the cake batter and lightly spread evening over top of the batter.
• Scatter the fresh berries over the cream cheese filling and top it all with the streusel.
• Bake for about 60 to 70 minutes or until the streusel is golden brown and a toothpick inserted in the center of the cake comes out clean.
• Remove the cake from oven and place on a wire rack to cool slightly. Run a knife around the outer edge of the pan and remove the sides.
• Serve warm or at room temperature.