This one really is from AllRecipes.com. See the original recipe here.
My sister Gail found this recipe.
2 1/4 cups all-purpose flour
3/4 cup white sugar
3/4 cup unsalted butter, cut into 1-inch pieces
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon almond extract
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1/2 cup raspberry preserves
1/2 cup sliced almonds
Preheat oven to 350F. Grease and flour a 9-inch spring-form pan.
Combine flour, 3/4 cup sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs.
Remove 1 cup of mixture from food processor and set aside.
To remaining mixture in processor add baking soda, baking powder, salt, sour cream, almond extract, and 1 egg; process until batter is just combined and smooth.
Spread batter evenly into bottom and 2 inches up sides of prepared pan.
Wipe out processor bowl and use it to beat cream cheese, 1/4 cup sugar, and 1 egg together until smooth; pour into batter-lined pan and spread evenly.
Spread raspberry preserves carefully over cheese filling.
Stir reserved crumb mixture and sliced almonds together in a small bowl; sprinkle over the layer of raspberry preserves.
Bake until filling is set and crust is deep golden brown, 45-55 minutes. Cool 15 minutes before removing side of pan. Chill completely before serving, about 1 hour.
Optional – drizzle top with a mixture of 1 cup confectioner’s sugar, 1 tsp. almond extract and enough water to make pourable.