2 1/4 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
1 egg
1 tsp. almond extract
8 oz. cream cheese
1/4 c. sugar
1 egg
3/4 c. raspberry preserves
1/2 c. almonds, sliced

Preheat oven to 350 degrees. Grease and flour bottom and sides of a 10 inch spring-form pan. In large bowl, combine flour and 3/4 cup sugar; cut in butter until it resembles coarse crumbs. Remove and save 1 cup crumb mixture. To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg, and almond extract; blend well. Spread batter over bottom and up sides of spring-form pan, about 2 inches.

In small bowl, combine cream cheese, 1/4 cup sugar, and egg; blend well. Spread carefully over batter. Stir preserves and spoon evenly over cheese filling. In small bowl, combine reserved crumb mixture and almonds. Sprinkle over top. Bake 45-55 minutes. Cool 15 minutes. Refrigerate left-overs. Serves 16.