Filling:
1 package (8 oz.) cream cheese, softened
1/4 cup sugar
1 egg
1/2 cup raspberry jam

Topping:
1/2 cup sliced almonds

In a 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 thich 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 1 cup of reserved
flour mixture and almonds; sprinkle over top. Bake at 350° for about 55-60
minutes or until cream cheese filling is set and crust is a deep golden
brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and
refrigerate leftovers. Yield: 16 servings.