Ingredients
2-1/4 cups all-purpose flour3/4 cup sugar3/4 cup cold butter, cubed1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 large egg, lightly beaten3/4 cup sour cream1 teaspoon almond extractFILLING:1 package (8 ounces) cream cheese, softened1/4 cup sugar1 large egg, lightly beaten1 can (21 ounces) cherry pie filling1/2 cup slivered almonds
Preparation
In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add the baking powder, baking soda and salt to remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended. Press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan with removable bottom.
For filling, in a large bowl, beat cream cheese and sugar for 1 minute. Add egg; beat just until combined. Spread over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture.
Bake at 350° for 50-60 minutes or until center is set. Cool on a wire rack. Carefully run a knife around edge of pan to loosen; remove sides of pan. Store in the refrigerator.
