Preheat oven to 350°.

Grease and flour 9 or 10" springform pan.

In large bowl, combine flour and 3/4 cup sugar.

Cut in butter until mixture resembles coarse crumbs.

IMPORTANT! Set aside 1 cup crumb mixture for topping.

To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and one egg.

Blend well.

Spread batter on the bottom and up the sides of greased and floured springform pan, about 1/4" thick on the sides.

In small bowl, beat cream cheese until light and fluffy. (With no lumps.)

Beat in sugar and one egg until well blended.

Pour filling mixture into batter lined pan.

Spoon raspberry preserves evenly on top of cream cheese filling.

With a spatula, push down batter on sides of pan, until batter is even with filling.

Combine 1 cup reserved crumb mixture and sliced almonds.

Sprinkle evenly over unbaked coffee cake.

Bake for 45-55 minutes at 350°, or until filling sets and crust is a deep golden brown

Cool 15 minutes, then remove sides of pan.

Cut into wedges and serve warm or cool.

Refrigerate leftovers.