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

Combine four with 3/4 cup sugar; cut in butter with pastry blender until mixture is crumbly. Reserve 1 cup crumb mixture. Add baking powder and next 4 ingredients to remaining crumb mixture, blending well. Spread mixture on bottom and 2 inches up sides of a greased and floured 10 inch springform pan.

Combine cream cheese, 1/4 cup sugar and 2 eggs, mixing well; spoon over crust. Carefully spoon preserves over cheese filling. Combine 1 cup reserved crumb mixture and almonds. Sprinkle over preserves. Bake at 350 degrees for 45 to 55 minutes. Cool 15 minutes; remove sides of pan. Cool completely.