Preheat oven to 350
Grease a 9- or 10- inch springform or deep round foil pan.
Combine 2 1/2 cups flour and 3/4 cup sugar
Cut in 3/4 cup butter.
Reserve 1 cup crumb mixture.
To remaining crumb mixture add 1 beaten egg, 3/4 cup sour cream, 1/4 tsp salt, 1/2 tsp each baking powder, baking soda, and 1 teaspoon almond extract. Mix.
Spread over bottom and up sides of prepared pan.
Then combine softened cream cheese with 1/4 tsp vanilla, 1 beaten egg, and 1/4 cup sugar.
Spread over the batter in the pan.
On top of the cream cheese mixture spread 1/2 cup raspberry preserve
Spread remaining crumb mixture over the top of the cake, distributing evenly
Bake cake 45 to 55 minutes. Test with toothpick for doneness. Cool at least half an hour before serving.
Better to make ahead and refrigerate.