Cake:
2 1/2 c. Flour
3/4 c. Granulated Sugar
3/4 c. Butter
1/2 tsp. baking Powder
1/2 tsp. Soda
1/4 tsp. Salt
3/4 c. Sour Cream
1 Egg
1 tsp. Almond Extract

Combine flour and sugar.
Using a pastry blender cut in butter until mixture is crumbly.
Set aside 1 cup crumbs for topping.
To remaining crumb mixture add the baking powder, soda, salt, sour cream, egg and almond extract.
Mix well.
Spread batter over bottom and 2″ up the sides of a greased and floured 9″ spring form pan.
Pour filling ingredients over top of batter.
Spoon raspberry jam evenly over cream cheese layer.
Sprinkle topping over layer of jam.
Bake 55-60 minutes at 350°F.
Let cool 15 minutes before removing sides of pan.

Filling:
8 oz. Cream Cheese
1/4 c. Granulated Sugar
1 Egg
1/2 c. Raspberry Jam

Cream together cream cheese, sugar and egg.

Topping:
1/2 c. Sliced Almonds

Combine almonds with the 1 c. of reserved crumbs from crust.