2 1/2 c. all-purpose flour
1/2 c. white sugar
1/2 c. butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. reduced-calorie sour cream
1 1/2 tsp. Watkins vanilla extract
1 tsp. Watkins almond extract
2 egg whites
1 (8 oz.) pkg. reduced-calorie cream cheese
1/4 c. white sugar
2 egg whites
1/2 tsp. Watkins vanilla extract
1/2 c. fruit-only raspberry preserves
1/4 c. sliced almonds
1/2 tsp. Watkins cinnamon

Spray bottom and sides of a 9- or 10-inch springform pan with nonstick cooking spray. In large bowl combine flour and 1/2 cup white sugar. Using a pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of these crumbs.

To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, vanilla and almond extracts and 2 egg whites; blend well. Spread batter over bottom and 2 inches up sides of greased and floured pan. Batter should be about 1/4-inch thick on sides.

In small bowl combine cream cheese, 1/4 cup white sugar, 2 egg whites, and 1/2 teaspoon vanilla extract; blend well. Pour into batter-lined pan. Carefully spoon raspberry preserves over top.

In another small bowl combine reserved crumb mixture, sliced almonds, and cinnamon. Sprinkle over preserves. Bake at 350 degrees for 40-45 minutes or until crust is a golden brown. Cool 15 minutes. Remove sides from pan. Continue to cool; serve warm or cold. Refrigerate any leftovers. Makes 12 servings.