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. dairy sour cream
1 egg
1 tsp. almond extract

FILLING:

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

TOPPING:

1/2 c. sliced almonds

In large bowl combine flour and sugar; cut in the 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 side 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 in the pan. Carefully spoon jam evenly over cheese filling.

In a small bowl combine reserved flour mixture and almonds; sprinkle over top. Bake at 350 degrees for about 55 minutes. Cool 15 minutes. Remove from sides of pan. 16 servings. Refrigerate leftovers.