Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the base with parchment paper to prevent sticking.

Step 2: Make the Crumb Topping

In a medium mixing bowl, whisk together the flour, granulated sugar, and cocoa powder. Add the melted butter and vanilla extract, stirring until the mixture resembles coarse crumbs. Set this aside to top your cake later.

Step 3: Prepare the Cake Layer

1. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
2. In another bowl, beat the butter until smooth and creamy. Add the egg and vanilla extract, mixing until combined.
3. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and finish with the dry ingredients, mixing just until combined. Avoid overmixing to maintain a tender cake.

Step 4: Make the Cheesecake Layer

1. In a separate bowl, beat the cream cheese until smooth and creamy. Add the sugar, egg, and vanilla extract, and mix until everything is fully incorporated.

Step 5: Assemble the Cake

1. Spread the chocolate cake batter evenly into the prepared springform pan.
2. Carefully layer the cheesecake mixture over the chocolate batter, spreading it evenly.
3. Add dollops of raspberry preserves or scatter fresh raspberries over the cheesecake layer.
4. Sprinkle the prepared crumb topping evenly across the top.

Step 6: Bake the Cake

Place the pan in the oven and bake for 50–55 minutes. The cake is done when the center is set and a toothpick inserted into the chocolate layer comes out clean.

Step 7: Cool and Serve

Allow the cake to cool in the pan for 10 minutes. Remove the springform ring carefully and transfer the cake to a wire rack to cool completely. Once cool, slice and serve your decadent creation.