Preheat oven to 350
Grease two 9- or 10- inch springform or deep round foil pans.
Combine 4 1/2 cups flour and 1 1/2 c sugar
Cut in 1 1/2 cups butter.
Reserve 2 cups crumb mixture.
To remaining crumb mixture add 2 beaten eggs, 1 1/2 cups sour cream, 1/2 tsp salt, 1 tsp each baking powder, baking soda, and 2 tsp almond extract. Mix.
Spread over bottom and up sides of prepared pans.
Then combine 1 pound softened cream cheese with 1/4 tsp vanilla, 2 beaten eggs, and 1/2 cup sugar.
Spread half of this mixture over the batter in each pan.
On top of the cream cheese mixture on each cake spread 1/2 cup raspberry preserve
Spread remaining crumb mixture over the top of two cakes, distributing evenly
Bake cakes 45 to 55 minutes. Test with toothpick for doneness. Cool the cakes at least half an hour before serving.
Better to make ahead and refrigerate.