PREPARE THE CAKE BATTER:

• Using a stand mixer, cream butter, cream cheese, and sugar for 1-2 minutes until creamy and fluffy.
• Add the eggs one at a time, mixing at a low speed for 30 seconds after each addition. Remember to scrape down the sides of the mixing bowl periodically to ensure even incorporation.
• Combine vanilla into the mixture until well combined.
• Whisk flour and salt together in a separate bowl. 
• Slowly add the flour mixture to the creamed butter cake mixture until well incorporated.
• PREPARE THE CREAM CHEESE LAYER (in a separate mixing bowl)
• Mix the cream cheese and sugar until creamed in a small bowl.
• Combine the vanilla extract and egg into the cream cheese mixture, mixing thoroughly until fully incorporated.
• PUTTING THE CAKES TOGETHER
• Butter the inside of the mini spring form pans.
• Place 1/2 cup of cake batter into the spring form pan. 
• Pour 1/4 cup of the cream cheese mixture on the cake batter in the spring form pan. 
• Bake the cakes in a preheated oven for 60-70 minutes until you can place a cake tester into the center of the cakes and it comes out clean. You want the cakes to be a golden brown on the top.
• Allow the cakes to cool well on a wire rack.  
• Once cool, remove the cakes from the spring-form pans and place them on a paper towel to absorb any excess butter. 
• Directions to Make Raspberry Sauce 
• Place the water, sugar, and fresh raspberries in a small saucepan and bring to a low boil. 
• Immediately reduce the heat to a simmer for 3-5 minutes. 
• Using an immersion blender or a regular blender, puree the mixture until smooth.