Preheat oven to 350°F.

In a large bowl combine flour oats, brown sugar, baking powder and salt.

Cut butter into small pieces and add to flour mixture. Mix butter into flour mixture using a pastry blender or your hands until mixture resembles coarse crumbs.

Press 2/3 of mixture into a 9 inch spring form pan, reserving 1/3 to use as topping. Bake for 15 minutes.

While crust is baking, beat cream cheese and sugar in medium bowl with electric mixer until smooth. Add egg, vinegar and vanilla and continue to beat until smooth, about a minute.

Spread cream cheese mixture evenly on baked crust and top with raspberry filling and sprinkle with reserved flour mixture.

Return to oven and bake for an additional 30 minutes or until topping is golden brown. Cool on rack and serve warm or at room temperature.