Prep: 15 min | Bake: 50 min | + Cooling Makes: 12 Servings

Ingredients:

S2 1/2 cups all-purpose flour

1 cup sugar, divided

3/4 cup cold butter, cubed

tsp. baking powder

tsp. baking soda

tsp. salt

1 cup (8 oz.) cream cheese, softened

1 cup cherry preserves

1/2 cup sliced almonds

Instructions:

  1. 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 misture for topping. Add baking powder, baking soda and salt to remaining crumb mixture. Stir in sour cream, 1 egg and extract until blended.
  2. Spread onto bottom of a greased 9-in. springform pan. In a small bowl, beat cream cheese and the remaining sugar until smooth. Add the remaining egg; beat on low speed just until. blended. Pour into pan; spoon preserves over top. Sprinkle with th ereserved crumb mixture and almonds.
  3. Bake 50-60 minutes or until top is golden brown. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife; remove rim from pan. Serve warm or cold.