2 1/4 c. flour
3/4 c. sugar
3/4 c. butter
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. sour cream
1 egg
1 tsp. almond extract
8 oz. cream cheese, softened
1/4 c. sugar
1 egg
1/2 c. raspberry preserves
1/2 c. sliced almonds

Preheat oven to 350 degrees; grease and flour the bottom and sides of 9 or 10- inch springform pan.

In large bowl, combine flour and 3/4 cup sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 cup of the crumb mixture.

To remaining mixture, add baking powder, baking soda, salt, sour cream, 1 egg and almond extract. Blend well. Spread batter over bottom and 2 inches up sides of prepared pan; batter should be 1/4 inch thick on sides.

In small bowl, combine cream cheese, 1/4 cup sugar and 1 egg. Blend well. Pour over batter in pan. Carefully spoon preserves evenly over cheese filling.

In small bowl, combine reserved crumb mixture and sliced almonds. Sprinkle over top. Bake 45 to 55 minutes or until filling is set and crust is a deep golden brown. Cool 15 minutes before removing from pan. Serve warm or cool. Refrigerate any leftovers. Serves 16. Very rich; good for holiday time, brunch or buffet.