• Preheat oven to 350°F (177°C). Spray a 9-inch springform pan with cooking spray and set aside.

Make the cake layer:

• In a medium bowl, sift together the flour, baking powder and salt. Set aside.
• In a large bowl or the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg.
• Reduce the speed to low and beat in the dry ingredients. Stir in the milk and vanilla. Using a rubber spatula, finish mixing the batter by hand, being careful not to over-mix. Spread batter into prepared pan and bake for 10-12 minutes, until the edges of the cake are just set. The center will still be very soft and not done. Set aside to cool for 5 minutes. While the cake is baking make the cheesecake layer.

Make the cheesecake layer:

• In a large bowl, beat the cream cheese and lemon zest until smooth, about 1 minute. Add the vanilla extract. Add 1/2 cup sugar and beat on high-speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time until well blended. Scrape down the sides of the bowl as necessary and make sure everything is well incorporated.
• In a medium bowl, whisk together the remaining tablespoon of sugar and cornstarch. Add the berries and toss gently to coat. Place the berries in an even layer over the pre-baked cake layer. Pour the cheesecake layer evenly over the top of the berries.
• Bake until cake is lightly golden, and the center is set, 45-50 minutes. Let cool completely, at least 2 hours, before cutting and serving. Serve chilled or at room temperature with a dusting of confectioners sugar.