Music by: Jason Shaw [ Ссылка ]

1- 2 layer size white cake mix (I used a 510g package)
1/4 cup sour cream
1 tsp almond extract
2 eggs
1 package (8oz) cream cheese softened
1/4 sugar
1/2 cup raspberry preserves (you could use whatever flavour you want)
1/2 cup sliced almonds

Heat oven to 350F, grease springform pan or 9"X9" square cake pan.
Mix cake mix, sour cream, almond extract and 1 of the eggs in a bowl on low speed until well blended and crumbly.
Reserve 1/2 cup of crumbs and set aside.
Press remaining crumbs in bottom and 1" up the sides of the pan. Bake 10 minutes.

Beat cream cheese, sugar and remaining egg until smooth.

In a separate bowl combine 1/2 cup reserved crumb mixture with 1/2 cup sliced almonds, mix.

Once crust is out of the oven, pour in the cream cheese mixture and spread evenly over crust.
Drop teaspoonfuls of the preserves evenly over cream cheese mixture, do not swirl.
Sprinkle crumb/sliced almond mixture over top.

Bake 25 minutes or until filling is set and crust is golden brown. Cool a few minutes and run a knife around the side of the pan to loosen cake. Remove side of pan (if using a springform pan).

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