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 (lite)
1 tsp. almond extract
1 egg
8 oz. cream cheese (lite)
1/4 c. sugar
1 egg
1/2 c. raspberry preserves (or any other jam)
1/2 c. sliced almonds

Preheat 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 with fork or pastry blender until mixture resembles coarse crumbs. Set aside 1 cup of this mixture. To remaining crumb mix, add next 6 ingredients. Blend well. Spread batter evenly over bottom and about 2 inches up sides of prepared pan.

In small bowl, combine cream cheese, 1/4 cup sugar and egg. Blend well. Pour over batter lined pan, carefully spoon preserves evenly over cheese filling. Combine reserved crumbs and almonds. Sprinkle over preserves. Bake at 350 degrees, 45-55 minutes or until cheese is set and crust is deep golden brown. Cool 15 minutes and remove sides of pan. Serve warm or cool. Refrigerate leftovers.