2 1/4 C. Flour
3/4 C. sugar
3/4 C. butter
1/2 tsp. baking powder
1/2 tsp. soda
1/4 tsp. salt
3/4 C. sour cream
1 tsp. almond extract
1 8-oz.pkg cream cheese
1/4 C. sugar
1/2 C. raspberry preserves
1/2 C. sliced almonds
Heat oven to 350. Grease and flour bottom and sides of 9 or 10 inch spring form pan. In large bowl, combine flour, and 3/4 c.sugar. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture. To remaining mixture add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well. Spread batter over bottom and 2 inches up sides of pan.
In small bowl, combine cream cheese, 1/4 C. sugar, and 1 egg. Blend well. Pour into batter lined pan.
Carefully spoon preserves evenly over cream cheese mixture. In small bowl combine remaining flour mixture and almonds. Sprinkle on top.
Bake at 350 for 45 to 50 minutes or until cream cheese filling is set. and crust is golden brown. Cool 15 minutes. Remove sides of pan. Let cool completely. Cut into wedges. Store in refrigerator.
Note: I double the cream cheese filling to make it more like a cheese cake.
I use fresh or frozen raspberries or blueberries.