• 2-1/4 cups all purpose flour
• 3/4 cup sugar
• 3/4 cup cold butter,cubed
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 3/4 cup sour cream
• 1 teaspoon almond extract
• Filling:
• 1 package ( 8 ounce ) cream cheese, softened
• 1/4 cup sugar
• 1 egg, lightly beaten
• 1 can ( 21 ounces ) cherry pie filling
• 1/2 cup slivered almonds

1. In al large bowl, combine the flour and sugar.
2. Cut in butter until crumbly.
3. Reserve 3/4 cup crumb mixture.
4. Add the baking powder,baking soda and salt to remaining crumb mixture.
5. Stir in the egg,sour cream and almond extract until blended.
6. Press onto the bottom and 1 in. up the sides of ungreased 9-in.springform pan with removable bottom.
7. For Filling,in a large mixing bowl,beat cream cheese and sugar for 1 minute.
8. Add egg;mix well.
9. Spread over crust.
10. Carefully run a knife around edge of pan to loosen;remove sides of the pan.
11. Store in the refrigerator.
12. Yield: 8-10 Servings

This is a recipe from the Taste of Home cookbook.