Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, buttering the sides and bottom.

In a medium bowl, whisk together the all-purpose flour, baking powder, and fine salt until well combined.

Cream the unsalted butter until light and fluffy, then gradually add the white granulated sugar and vanilla extract.

Add the eggs one at a time, mixing well after each addition, then alternately add the dry ingredients and heavy cream.

Pour the batter into the prepared baking pan and spread evenly.

In a separate bowl, beat the cream cheese with sugar until smooth, then add the whole milk and eggs one at a time.

Gently fold in the sour cream, vanilla extract, and a touch of flour until just combined.

Spread the cream cheese mixture over the pound cake batter evenly.

Dollop the persimmon jam over the cheesecake layer and swirl it in gently.

Bake for 60-80 minutes, checking for doneness with a toothpick inserted in the center.

Allow the bars to cool completely in the pan before cutting into squares.