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
3/4 c. raspberry jam

Preheat oven to 350°F. Combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup of crumbs for topping. Add baking powder, baking soda, salt, sour cream, egg and almond extract to remaining crumbs. Mix well.

Spread batter over bottom and 2-inches up the sides of a greased and floured 9-inch spring-form pan. Add Cheese Filling (see following). Carefully spread the raspberry jam over Cheese Filling. Add Almond Topping (see following).

Bake 40 to 50 minutes or until Cheese Filling is set and crust is a golden brown. Cool 10 to 15 minutes and remove side of pan.

Cheese Filling:

8 oz. pkg. cream cheese, softened
1 egg
1/4 c. sugar

Blend cream cheese, sugar and egg until smooth. Pour over the batter in pan.

Almond Topping:

1 cup reserved crumbs
1/2 c. sliced almonds

Mix reserved crumbs and sliced almonds. Sprinkle over top before baking.