1 (8 oz.) pkg. cream cheese, softened
1/3 c. sugar
1 tsp. almond extract
2 c. quick biscuit baking mix
1/3 c. milk
1/4 c. sugar
2 tbsp. butter, softened
1/4 c. fruit preserves (any flavor)
1/4 c. sliced almonds

Grease 9 x 1 1/2 inch round pan. Mix cream cheese, 1/3 cup sugar and the almond extract; reserve.

Mix baking mix, milk, 1/4 cup sugar and the butter until dough forms. Pat in bottom and 1 inch up side of pan. Spread cream cheese mixture over dough. Carefully spread preserves over cream cheese; sprinkle with almonds. Bake until golden brown and cream cheese is set, 40 to 45 minutes. Cool 20 minutes. Refrigerate remaining coffee cake. 8 servings.