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

Grease and flour bottom and sides of 10-inch springform pan. In large bowl combine flour and 3/4 cup sugar. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture.

To remaining crumb mixture, add next 6 ingredients; blend well. Spread batter over bottom and 2 inches up sides of springform pan. In small bowl, combine next 3 ingredients; blend well. Pour into batter-lined pan. Carefully spoon preserves over cream cheese mixture.

In small bowl, combine reserve mixture and sliced almonds. Sprinkle over preserves. Bake at 350 degrees for 45-55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cut into wedges. Makes 16 servings.