Preheat oven to 350~ Mix together flour, oats and 3/4 cup sugar in large bowl; cut in margarine until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. Add sour cream, one egg and soda to remaining crumb mixture; mix well. Spread onto bottom and 2 inches up sides of greased 9-inch springform pan. Beat cream cheese, 1/4 cup sugar and extract in small mixing bowl at medium speed with electric mixer until well blended. Blend in one egg. Pour into crust. Top with pie filling. Sprinkle with reserved crumb mixture and almonds. Bake 50 to 55 minutes or until golden brown. Cool 15 minutes. Remove rim of pan. Serve warm or at room temperature. 10 servings Prep time: 20 minutes Cooking time: 55 minutes Variation: Substitute Kraft Red Raspberry Preserves for pie filling. Recipe by: firstname.lastname@example.org Posted to recipelu-digest Volume 01 Number 279 by "Diane Geary"
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|Serving Size: 1 Serving (1554g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2864 (46%)|
|Amt Per Serving||% DV|
|Total Fat 318.3g||424 %|
|Saturated Fat 65.8g||329 %|
|Monounsaturated Fat 150.2g|
|Polyunsanturated Fat 89.1g|
|Cholesterol 467.8mg||144 %|
|Sodium 4044.6mg||139 %|
|Potassium 1001.8mg||26 %|
|Total Carbohydrate 832.2g||245 %|
|Dietary Fiber 11.5g||46 %|
|Sugars, other 820.6g|
|Protein 46.4g||66 %|
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Calories per serving: 6260
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