Preheat oven to 350
Grease a 10- inch springform or deep round foil pan.
Combine 2 1/4 cups flour and 3/4 cup sugar
Cut in 3/4 cup butter.
Scoop out 1 cup crumb mixture, set aside.
To remaining crumb mixture add beaten eggs, 3/4 cup sour cream, salt, baking powder, and baking soda.
Mix well. Then fold in the white chocolate chips.
Spread mixture over bottom and up sides of prepared pan.
Then combine softened cream cheese with vanilla, beaten egg, and 1/4 cup sugar.
Spread over the mixture in each pan.
Spread 1/2 cup raspberry preserve over the top of the cream cheese mixture.
Add lime zest to the top.
Spread remaining crumb mixture over the top, distributing evenly
Bake coffee cake for 45 to 55 minutes.
Test with toothpick for doneness.
Cool the cake at least half an hour before serving.
Better to make ahead and refrigerate.