Preheat the oven to 350 degrees F. Butter and flour a 9" round springform pan.
In the bowl of your food processor, add the flour and ¾ cup sugar. Pulse once or twice to combine. Add the butter and pulse 20 times, until crumbly. Reserve 1 cup of the mixture for later.
Add the sour cream, almond extract, baking powder, baking soda, salt, and 1 egg. Pulse until a loose dough forms. Spoon the dough into the bottom of your prepared pan creating an indent in the center and a ridge along the edges.
Mix the cream cheese and remaining sugar in the bowl of your stand mixer until smooth. Add the remaining egg. Mix until smooth. Spoon into the center of the dough.
Swirl the raspberry preserves over the top in dollops.
Toss the almonds in the reserved flour mixture and coat the top of the cake.
Bake for 60 to 70 minutes, until the filling is set and the cake is deep golden. Cool for 15 minutes on a wire rack. Run a knife along the edges to loosen and remove sides. Allow to cool before serving warm or at room temperature.