2 1/2 c. flour
3/4 c. sugar
3/4 c. butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. sour cream
1 tsp. almond extract
1 egg
1 (8 oz.) cream cheese, softened
1/4 c. sugar
1 egg
1/2 c. raspberry preserves
1/2 c. sliced almonds

Preheat oven to 350 degrees. Grease and flour bottom and sides of 9 or 10 inch spring form pan. In large bowl, combine flour and 3/4 cup sugar. Using a pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and 1 egg; blend well. Spread batter over bottom and 2 inches up sides of greased and floured pan.

Batter should be about 1/4 inch thick a on sides. In small bowl, combine cream cheese, 1/4 cup sugar and 1 egg. blend well. Pour into batter-lined pan. Spoon preserves evenly over cheese mixture. In small bowl, combine reserved crumb mixture and sliced almonds. Sprinkle over preserves. Bake at 350 degrees for 45 to 55 minutes, or until cream cheese is set and crust is deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cut into wedges. Refrigerate leftovers.