Preheat oven to 350°F.

For cake:

Combine flour and sugar.

Cut in butter until crumbly.

Reserve 3/4 cup of crumble mixture.

With remaining crumble mixture, add baking soda, baking powder, and salt.

Stir in egg, sour cream, and almond extract until blended.

Press into the bottom and 1" up the sides of an ungreased springform 9" pan with a removable bottom.

Prepare filling:

In a large bowl, beat cream cheese and sugar one minute.

Add egg, mix well.

Spread over cake in bottom of pan.

Carefully top with cherry pie filling.

Sprinkle with almonds and reserved crumble mixture.

Bake for 50-60 minutes or until center is set.

Cool on a rack 15-20 minutes.

Carefully run a knife around the edge of the pan to loosen.

Remove bottom and slide cake out of pan.