Preheat oven to 350 degrees. I used a 9 inch spring loader pan. Spray with cooking spray. An 8 inch pan will also work, the cake will just be thicker.
To make the jam:
In a medium saucepan combine strawberry pieces and sugar. Cook on medium low until the strawberries release their juices. In a small bowl combine the water and cornstarch until it makes a slurry and add it to the strawberries. Continue to cook for about 5 minutes until it thickens. Remove from heat.
To make the cream cheese filling:
Beat the cream cheese until it is smooth. Add the sugar, and egg until it is combined. Set aside.
To make the cake:
Combine the flour, and sugar together. Then add the small chunks of butter and cut it in using a pastry cutter or two forks until the mixture is coarse crumbs. Measure 3/4 cups of the mixture and set aside to use for the crumbs on the top. Add the baking soda, baking powder, and salt and mix well.
In a separate bowl, beat the sour cream, egg and vanilla until it is well blended. Gently stir this into the flour mixture until incorporated. The dough will be lumpy and thick.
Spread the batter into the bottom of your greased pan. You want to spread it so that the sides are a half an inch up. Pour the cream cheese in the center and spread until it is about 1 inch from the sides and be careful not to go past the boarder. Spread the strawberry jam on top of the cream cheese layer. Then sprinkle the 3/4 cup reserved crumbs on the very top.
Bake for for 50-55 minutes. Cool in the pan on a wire rack for about 20 minutes before serving.