Preheat the oven to 350° F. and butter a 9X13-inch baking dish. Set aside.
In a large bowl, combine the sugar and flour for the crust and topping mixture. Add the butter and cut in using a fork or pastry cutter until combined. This step can also be done in a food processor.
Measure out 1½ cups of the crust and topping mixture and place in the refrigerator for the topping. Press the remainder of the crust and topping mixture into the bottom of the buttered baking dish and press with fingers to form a crust. Bake the crust for 20 to 25 minutes or until golden brown. Remove from the oven a low to cool for 10 to 15 minutes while you prepare the filling.
In another large bowl, whisk the eggs, sugar, cream cheese, flour, and milk until combined well. Clumps of cream cheese may remain. Gently fold in raspberries. Pour mixture over prepared crust and spread to cover.
Remove the remaining crust and topping mixture from the refrigerator and crumble over top of raspberry filling. Return to 350° F oven to bake for 45 to 55 minutes or until the edges are golden brown and middle is set. Allow to cool completely before slicing.