Preheat the oven to 350°. Mix flour, sugar, and butter with a pastry cutter or in a food processor or to make a crumbly mixture. Reserve 1 cup of crumbs for topping.

Combine remaining crumbs with baking powder, baking soda, salt, sour cream, and 1 egg. Mix until mostly smooth. Spread in the bottom of a lightly greased 9x13 baking pan.

Beat softened cream cheese, 1/4 cup sugar and 1 egg until smooth. Pour over the batter in the pan and spread in an even layer. Spoon the jam over the cream cheese layer and swirl with a knife to make a marble effect. sprinkle reserved crumbs on top.

Bake 45-55 minutes until a knife inserted comes it clean.

( Note: If your raspberry jam is too thick to spread, thin it out with a few tablesppons of water until it's easily spreadable.)