Raspberry Cream Cheese Cake

Thank you Melissa's Southern Style Kitchen

2 1/4 cups all purpose flour
1 cup sugar, divided
3/4 cup [1 1/2 sticks] butter, cubed
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
3/4 tsp pure almond extract
2 large eggs, divided
1 [8 oz] cream cheese, softened
1/2 cup raspberry preserves
1/2 cup slivered almonds

• Preheat the oven to 350°F.  
• Butter and flour a 9 or 10 inch spring form pan or spray with baking spray.  Set aside.  
• Sift together the flour and 3/4 cup of sugar.  
• Cut the cold butter into the flour until it resembles coarse crumbs.  
• Remove 1 cup and mix with the slivered almonds.  Set aside.
• To the remaining mixture add the baking powder, baking soda, salt, sour cream, almond extract and 1 large egg.  
• Stir until blended, then spread onto the bottom and up the sides of the prepared spring form pan.  
• The mixture should go 2 inches up the side of the pan.   
• Whip together the softened cream cheese with 1/4 cup of sugar and 1 large egg.  
• Spread over the crust.  
• Carefully spread the raspberry preserves on top.
• Sprinkle with the reserved crumbs and slivered almonds.  
• Bake for 45 to 55 minutes or until filling is set when gently shaken and the crust is golden brown.  
• Cool on a rack 20 minutes.  Remove the sides of pan.  
• Serve warm or chilled.  
• Refrigerate leftovers.