Raspberry Cheesecake Cake | Driscoll's

Ingredients

• 2 Packages (8 ounces each) cream cheese, at room temperature
• 2/3 Cup granulated sugar
• 1/3 Cup sour cream
• 1/3 Cup heavy cream
• 1 Tbsp. seedless raspberry jam
• 1 Tsp. vanilla extract
• 1 Tbsp. all-purpose flour
• 1 Package (6 ounces of 1 1/3 cups) Driscoll's Raspberries, halved
• Pinch of salt
• 2 large eggs
• 2-3 drops of red food colorging (if you want a pink hue to the cheesecake), optional
• 2 1/2 Cups powdered sugar, sifted lightly to remove any lumps
• 1 Tbsp. clear vanilla extract
• 1/2 Cup (1 stick) unsalted butter, at room temperature
• Driscoll's Raspberries, for garnish
• 1 Cup whole milk
• 2 1/4 Cups cake flour
• 1 3/4 Cups granulated sugar
• 4 Teaspoons baking powder
• 1 Tsp. salt
• 3/4 Cup (1 1/2 sticks) unsalted butter, at room temperature
• 6 large egg whites (3/4 cup)