Preheat the oven to 350°F. Butter and flour a 9.5 or 10-inch deep dish spring form tart pan or spray with baking spray. Set aside.
Sift together the flour and ¾ cup of sugar. Using two forks or a pastry blender, cut butter into flour until it resembles coarse crumbs.
Remove 1 cup, mix with the slivered almonds. Set aside.
To the remaining mixture add the baking powder, baking soda, salt, sour cream, almond extract and 1 egg. Stir until blended, then spread onto the bottom and up the sides of the prepared spring form pan. The mixture should go 2 inches up the side of the pan.
In a separate bowl, using an electric mixer, whip together cream cheese, ¼ cup sugar and remaining egg. Spread over the crust.
Carefully spread the raspberry preserves over cream cheese. Sprinkle with the reserved crumbs and slivered almonds.
Bake for 45 to 55 minutes or until filling is set when gently shaken and the crust is golden brown. Cool on a rack 20 minutes.
Remove the sides of pan and cool completely. Alternately this cake may be served warm or chilled. Store leftovers chilled.