Ingredients
2-1/2 cups all-purpose flour1 cup sugar, divided 3/4 cup cold butter, cubed1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 cup sour cream2 large eggs, room temperature, divided use1 teaspoon almond extract1 package (8 ounces) cream cheese, softened1 cup cherry preserves1/2 cup sliced almonds
Preparation
Preheat oven to 350°. In a large bowl, mix flour and 3/4 cup sugar; cut in butter until crumbly. Reserve 1/2 cup crumb mixture for topping. Add baking powder, baking soda and salt to remaining crumb mixture. Stir in sour cream, 1 egg and the extract until blended.
Spread onto bottom of a greased 9-in. springform pan. In a small bowl, beat cream cheese and remaining sugar until smooth. Add remaining egg; beat on low speed just until blended. Pour into pan; spoon preserves over top. Sprinkle with reserved crumb mixture and almonds.
Bake until top is golden brown, 50-60 minutes. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife; remove rim from pan. Serve warm or cold. Refrigerate leftovers.
