Preheat the oven to 350 degrees . Coat a 9-inch springform pan with cooking spray. In a small bowl, stir the crumbs and 2 tbsp. sugar. Mix in the butter and 2 tsp. water until the crumbs hold together; press evenly into the bottom of the pan. Bake until deep golden brown, about 15 minutes. Let cool in the pan on a rack. Reduce oven to 325 degrees .
Meanwhile, in a medium bowl using an electric mixer, beat the Neufchatel and sour cream on medium-high until smooth. Add the eggs, vanilla and 1 cup sugar; beat until smooth. Add the flour; beat on low to blend. Pour the filling over the crust.
Bake until the center of the cake is just set but still jiggles slightly, 55 to 60 minutes. Run a knife around the sides of the pan to release the cake. Let cool in the pan on a rack about 1 hour, then cover and refrigerate until cold, at least 3 hours or overnight.
In a medium bowl, toss the berries with 2 tbsp. sugar; let stand until juices begin to form, about 10 minutes. In a small saucepan, stir the jam over medium-high until melted, 1 to 2 minutes; stir into the berries. Chill 1 hour.
Remove the sides from the springform pan. Spoon the topping over the cake.