Raspberrry Cheesecake Bars

Crust Filling
1 1/4 C flour 2 pkgs. cream cheese (8 oz. each)
1/2 C brown sugar 2/3 C sugar
1/2 C ground almonds 2 eggs
1/2 C butter 1/2 tsp. almond extract
dash of salt 1 C raspberry preserves
1/4 C sliced almonds (opt.)
Combine crust ingredients in food processor for 30 seconds. Reserve 3/4 C for topping and press remaining into a 9 X 13 greased pan and bake at 350 for 15 minutes.
Blend cheese and sugar well. Add eggs and extract and spread over hot crust. Return to oven 15 minutes. Spread preserves evenly over hot bars. Sprinkle remaining crust mix (and sliced almonds) over top and return to oven for 15 minutes.