2 1/2 c. flour
1 c. sugar, divided use
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
2 eggs, divided use
8 oz. cream cheese, softened
1/2 c. raspberry preserves
1/2 c. sliced almonds

Spray bottom and sides of a 10-inch tube or spring form pan with cooking spray. In a 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 dough over bottom and 1 inch up sides of prepared pan. Pat dough about 1/4 inch thick on sides.

In a small bowl, combine cream cheese, the remaining 1/4 cup sugar, and 1 egg; blend well. Pour into dough-lined pan. Carefully spoon preserves evenly over cheese mixture. In a small bowl, combine reserved crumb mixture and almonds. Sprinkle over preserves.

Bake at 350°F until cream cheese is set and crust is deep golden brown, about 45 to 55 minutes. Remove from oven and cool 15 minutes. Remove from pan. Serve warm or at room temperature.