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Preheat oven to 325. Butter and flour (or spray) an 8" springform pan.
Filling: In bowl of a stand mixer using paddle attachment, combine cream cheese and sugar until smooth, about 5 minutes. Add lemon juice, kirsch, flour, and egg. Beat at medium speed until smooth, then transfer to a bowl and set aside. No need to wash the work bowl of mixer.
Crumbs: In a large bowl, combine both sugars, salt, cinnamon, vanilla powder and mix well with a whisk until there are no lumps. Pour in melted butter and stir until smooth, then stir in flour. Use your fingers to squeeze clumps together, creating big crumbs. Set aside.
Cake: In the bowl of the stand mixer fitted with the paddle attachment, combine flour, sugar, salt, and baking soda. With mixer on medium/low, add butter 1 T at a time mixing until each piece gets incorporated. Continue mixing until sandy in texture. Add vanilla, milk, and eggs. Mix 1 min on medium-high until batter is smooth.
Spread batter into bottom of pan. Place 1 c fruit over batter, then add cream cheese layer. Add 1 c of fruit over cream cheese mixture. Break crumbs into pebble-size pieces and spread over top.
Bake 50-60 minutes, until a toothpick comes out mostly clean. Cool 20 minutes, then release spring and remove cake from pan. Dust with confectioners sugar. This cake freezes well up to 2 months.