2 1/2 c. all-purpose 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 egg
1 tsp. almond extract

FILLING:

1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 egg
1/2 c. raspberry jam

TOPPING:

1/2 c. sliced almonds (optional)

In large bowl, combine flour and sugar; cut in butter using a pastry blender until mixture resembles coarse crumbs. Remove 1 cup crumbs for topping. To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 inches up sides of greased and floured 9-inch springform pan. Batter should be 1/4 inch thick on sides.

In small bowl, combine cream cheese, 1/4 cup sugar and egg; blend well. Pour over batter. Spoon jam evenly over cheese filling.

In small bowl, combine 1 cup of reserved flour mixture and almonds; sprinkle over top. Bake at 350 degrees for 55 to 60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers. Yield: 16 servings.