Beat the cream cheese and sugar nail smooth

Add eggs one at a time and beat in, beat in salt and vanilla

Fold in sour cream until well blended

Gently fold in fresh raspberry halfs

Pour into prepared springform pan. Drop 3 mounds of raspberry jam on top of cheesecake. Using a butter knife or skewer swirl jam through batter

Place cheesecake on foil lined baking sheet and bake 50 to 60 minutes until just slightly jiggly in center. Cool completely on rack until room temperature then wrap entire pan in plastic wrap and frees until hard at least 4 hours or overnight

In a large bowl whisk together milk, egg whites and vanilla

In another large bowl whisk together flour, sugar, baking powder and salt

Add butter to flour mixture and beat on low until its a crumbly mixture

Add 1/2 of the milk mixture and beat until smooth

Add remaining ingredients milk mixture and beat until well blended

Pour evenly into prepared pans and bake 25 to 30 minutes until a toothpick comes out just clean. Cool on racks 20 minutes. Then remove and cool completely

Beat cream until it holds soft peaks in a large bowl

In another bowl beat cream cheese, sugar, vanilla and jam until smooth

Fold on remaining Icream cheese mixture in two additions until well blended

Place one cake layer bottom up on serving plate.

Apply a thin layer of filling

Remove cheesecake from freezer and then pan by running a thin knife around pan and releasing sides. Carefully put a spatula under cheesecake to remove springform bottom plate and place on cake layer, bottom flat side facing up.

Top cheesecake with a thin layer of filling

Place second cake layer on cheesecake layer

Frost entire cake

Decorate with fresh raspberries and dark and white chocolate shavings. Keep cake refrigerated but be sure the cheesecake layer has defrosted before serving. About 4 hours should set the frosting and thaw the cheesecake. Let slices stand at room temperature for about 10 minutes for best flavor.