Using a medium bowl, add sugars, cinnamon and nutmeg; stir until well combined.

Add the melted butter; stir until well combined.

Add the flour; stir until well combined. Set Streusel aside.

Preheat oven to 350°F.

Grease and flour (or spray with nonstick spray) a 9” springform pan. Set pan aside.

Using a medium bowl, whisk together the flour, baking powder, baking soda and salt until well combined; set mixture aside.

Using a countertop mixer, cream together the sugars and butter until light and fluffy (~2-3 minutes on medium speed).

Add eggs, one at a time, mixing after each addition.

Add vanilla, lemon juice and sour cream; mix on low speed until well combined.

Add dry ingredients to the bowl and mix on low until just combined.

Spread batter evenly into prepared pan.

Using a small bowl, add all of the ingredients for the cream cheese filling (cream cheese, sugar, egg and jam); mix until well combined. Pour mixture on top of dough, leaving a 1½” border around outside.

Crumble streusel mixture evenly on top of cream cheese filling. (Note: See comments in post. Another idea would be to spread streusel on top of dough portion rather than the cream cheese portion.)

Bake at 350°F for 55 minutes. Tent the top of the cake with foil and continue baking for 20-25 minutes, or until a toothpick inserted into cake comes out mostly clean. (Note: Insert the toothpick into the cake portion rather than the cream cheese filling portion.)

Place cake on cooling rack for at least 30 minutes before removing sides of pan.

Using a medium bowl, add all of the glaze ingredients; whisk together until smooth. Drizzle glaze over cake before slicing.