Pastry:2 1/4 cups flour
1 cup sugar, divided
3/4 cup butter, chilled
1/2 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
3/4 cup sour cream
2 eggs, divided
1 tsp. almond extract
Filling:
1 -8 oz. cream cheese, room temperature
3/4 cup raspberry jam
1/2 cup sliced almonds
Directions:
Grease and flour bottom and sides of a 9 inch springform pan.
In a large bowl, combine flour and 3/4 cup sugar. Cut in butter using a pastry blender or fork and work into coarse crumbs. Set aside 1 cup of crumb mixture.
Into remaining crumb mixture, add baking powder, soda, salt, sour cream, 1 egg and almond extract. Blend well.
Spread batter over bottom and 2 inches up sides of pan. Batter should be about 1/4 inch thick on sides.
In a small bowl, combine cream cheese, remaining sugar and 1 egg and blend well. Pour over batter in pan. Carefully spoon preserves evenly over cheese filling.
In a small bowl, combine the 1 cup reserved crumb mixture and sliced almonds. Sprinkle over the top.
Bake in a 350 degree oven for 45-55 minutes or until cream cheese filling is set and crust is golden brown. Cool for 15 minutes. Remove sides of pan. Serve warm or cool, cut into wedges.
