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 or plain yogurt
1 egg
1 tsp. almond extract
8 oz. pkg. cream cheese
1/4 c. sugar
1 egg
1/2 c. seedless raspberry preserves
1/2 c. sliced almonds

Heat oven to 350 degrees. Grease and flour 9 or 10 inch springform pan.

In large bowl, combine flour and 3/4 cup sugar. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of mixture. To remaining crumb mixture, add baking soda, baking powder, salt, sour cream, 1 egg and almond extract. Blend well and spread batter over bottom and 2 inches up sides of prepared pan.

In small bowl, combine cream cheese, 1/4 cup sugar and 1 egg. Blend well. Pour over batter in pan. Carefully spoon preserves evenly over cheese filling.

In small bowl, combine 1 cup reserved crumb mixture and sliced almonds. Sprinkle over top.

Bake at 350 degrees for 45-55 minutes or until cream cheese is set and crust is deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Refrigerate leftovers.