Step 1

In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add the baking powder, baking soda, and salt to the remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended.

Step 2

Press the mixture onto the bottom and 1 inch up the sides of an un-greased 9 inch springform pan with removable bottom.

Step 3

TIP - The crust on this cake is quite thick. Press the crumb mixture down well into the pan to flatten it for a slightly less thick crust.

Step 4

In the bowl of a stand mixer, beat cream cheese and sugar for 1 minute. (you can use a hand mixer as well). Add egg, beating just until combined.

Step 5

Spread cream cheese mixture over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture.

Step 6

Bake at 350° F for 50-60 minutes or until the center is set. Cool on a wire rack.

Step 7

Once cooled, carefully run a knife around the edge of the pan to loosen it then remove the sides of the pan. Store in the refrigerator.