Preheat oven to 325 F. Then prepare a 9×13 inch pan or a 10″ springform pan with non-stick cooking spray and line the bottom of the pan with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, add the dry ingredients, flour, sugar, baking powder, baking soda, and salt and mix on low until combined. 

Then add the softened butter to the flour mixture and mix together. At this point it is a very thick batter.

Add the wet ingredients, the eggs, buttermilk and the amaretto, then mix until smooth and fluffy for about 2 to 3 minutes.

Pour half the batter into the bottom of the prepared pan.

For the filling:

In another large mixing bowl, combine cream cheese, sugar, and egg. Beat until light and fluffy, with an electric mixer about 3-5 minutes.

Spoon the cream cheese mixture over the top of the cake batter.

Spread remaining cake batter evenly over the top of the cheesecake layer. Set aside to make the streusel

Streusel Crumb Topping:

In a separate bowl mix the brown sugar, white sugar, cinnamon, and salt together. Add the melted butter and mix to combine. Add the flour and mix, use your hands or a pastry blender to combine the mixture. I like to use my hands and then squeeze some of the mixture together to make larger crumbs. Sprinkle this mixture over the top of the cake.

Bake at 325 for 50-60 minutes. The center will be set and NOT jiggly when it is finished and fully cooked. Cool on a wire rack completely before serving, the middle with set as it cools.