1) In a large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To remaining crumbs, add baking powder, baking soda and salt. Add sour cream, egg and almond extract; mix well. Spread in the bottom and 2 in. up the sides of a greased 9-in. springform pan.
2) To make filling, beat cream cheese, sugar and egg in a small bowl until blended. Pour over batter; spoon raspberry jam on top. Sprinkle with almonds and reserved crumbs.
3) Bake at 350 degrees F for 55-60 minutes. Let stand for 15 minutes. Carefully run a knife around edge of pan to loosen; remove sides from pan. Dust top with confectioners' sugar if desired. Yield: 8 servings.
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|Serving Size: 1 recipe (1044g)|
|Recipe Makes: 1|
|Calories from Fat: 2535 (71%)|
|Amt Per Serving||% DV|
|Total Fat 281.7g||376 %|
|Saturated Fat 160.5g||802 %|
|Monounsaturated Fat 84.3g|
|Polyunsanturated Fat 16.9g|
|Cholesterol 1034.7mg||318 %|
|Sodium 70693mg||2438 %|
|Potassium 908.7mg||24 %|
|Total Carbohydrate 247.9g||73 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 240.1g|
|Protein 30.5g||44 %|
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Calories per serving: 3573
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