Preheat oven to 350 degrees then line the bottom of a 9" x 13" cake pan with parchment paper. Coat cake pan with cooking spray then set aside.
In a large mixing bowl, add dry cake mix, egg and melted butter then mix using a fork until mixture forms a crumbly dough. Press dough into an even layer in prepared cake pan then bake 10–12 minutes until lightly brown on edges.
While crust bakes, beat cream cheese together with sugar until smooth then add eggs and beat until smooth. Place fruit preserves in a microwave-safe bowl then heat just long enough to warm the jam so that it is pourable.
Remove crust from oven then use a flat-bottomed cup like a measuring cup to lightly press crust into an even layer so the filling will spread evenly on top. Don’t compress the crust, just remove any air bubbles or high areas to even it out.
Pour cream cheese mix onto baked crust then drizzle fruit preserves evenly over cream cheese layer. Use a butter knife to drag the jam through the filling to distribute.
Bake 18–20 minutes or until top layer is firm. Remove from oven and cool completely then slice and serve.
One Last Thing
Don’t limit the flavor to raspberry. Any flavor fruit preserve will taste amazing!