Preheat oven to 350 degrees. Mix 1/2 fresh or thawed berries (drained) with 1/2 cup of sugar; set aside.
In a medium bowl, beat together 4 packages of cream cheese and 1 cup of sugar until combined. Add 2 teaspoons of vanilla and mix well. Add 4 eggs,
one at a time until all are combined; set aside.
In a medium bowl, mix together 2/3 cup of quick oats, 2/3 cup of brown sugar and 2/3 cup of flour. Add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg; mix well. Add 3/4 cup of softened butter until mixture is completely moist and crumbly; set aside.
In a small bowl, combine 2 cups of cake flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt with a wire whisk; set aside.
In a separate large bowl, cream 1/2 cup of butter and 1 cup of sugar with beaters until light and fluffy. Beat 3 eggs in - 1 at a time - until combined.
Add 2 teaspoons of vanilla and mix until completely combined.
Slowly beat in flour mixture and milk alternating each one until mixture is smooth.
Pour half of batter into greased 9 x 13 bake pan. (Use the rest of batter for another cake or cupcakes.)
Pour cream cheese batter over cake batter. Sprinkle on half of the berry mixture - without sugar - over entire surface of cake. Sprinkle oat crumble evenly over top of berries.
Bake at 350 degrees for 50 minutes.
Let cake cool completely. Cut into 16 squares. Pour remaining berry mixture over each serving.