2 1/4 c. flour
3/4 c. sugar
3/4 c. butter
1 egg
3/4 c. sour cream
1/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. almond extract

Combine flour and sugar, cut in butter. Reserve 1 cup of the crumbs. To the remaining crumbs add: egg, sour cream, salt, baking soda, baking powder and almond extract. Mix well. Spread into a 10 inch spring form baking pan. Run batter slightly up the sides of the pan.

1 (8 oz. pkg.) cream cheese
1 egg
1/4 c. sugar

Blend above ingredients together and pour into center of pan.

1/3 c. seedless raspberry preserves
1/2 c. sliced almonds
1 c. reserved crumbs

Put raspberry preserves in a small plastic bag. Cut off corner and pipe preserves over filling. Mix almonds with reserved crumbs. Sprinkle over top of cake. Bake at 350° for 45 - 50 minutes.