Preheat the oven to 350 degrees and grease a spring-form pan. Cut the pound cake into slices. Save the ends of the cake to cut into smaller pieces to put on the cheesecake before putting into the oven.
Lightly press down on the pieces so it forms a nice crust and covers up any large holes.
In a bowl or stand mixer beat together cream cheese, sugar, eggs, vanilla, whip cream and sour cream.
Fold raspberries gently into the cheesecake filling.
Pour mixture into the crust then top with the chopped up cake pieces.
Put spring-firm pan on top of a larger cookie sheet in case of any drips. Put into oven and cook for 1 hour.
Let cheesecake completely cool before serving. Enjoy!