Raspberry Cheesecake

Decadence, thy name is raspberry cheese cake!

Raspberry Cheesecake

Cake:
2 1/2 cups flour
3/4 cup sugar
3/4 cup butter
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 cup sour cream
1 egg
1 t. almond extract

Filling:
8 ounces softened cream cheese
1/4 cup sugar
1 egg
1/2 cup raspberry jam

Topping:
1/2 cup sliced almonds

Combine flour and sugar in a large bowl. Use a pastry blender or two knives to cut butter into flour. Mixture should resemble coarse crumbs.

Reserve 1 cup crumbs for topping.

Add baking powder, soda, salt, sour cream, egg and almond extract to bowl and blend well. Spread batter over bottom and 2 inches up the sides of a greased and floured springform pan.

Combine cream cheese, 1/4 cup sugar and egg. Pour over batter in the pan. Spoon jam evenly over cheese filling.

Combine reserved flour mixture and almonds and prinkle over top.

Bake at 350° for about 60 minutes or until cream cheese filling is set and crust is golden brown.

Cool 15 minutes. Remove sides of pan.

Cake should be stored in refrigerator.