Cherry-Cream Cheese Coffeecake

• 1-1/2 cups flour
• 1 cup old-fashioned or quick-cooking oats, uncooked
• 1 cup sugar, divided
• 3/4 cup cold butter or margarine
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 eggs, divided
• 1/2 tsp. baking soda
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 tsp. almond extract
• 3/4 cup cherry pie filling
• 1/3 cup PLANTERS Sliced Almonds

1. Heat oven to 350F.
2. Mix flour, oats and 3/4 cup sugar in large bowl; cut in butter until mixture resembles coarse crumbs.
3. Reserve 1 cup crumb mixture.
4. Add sour cream, 1 egg and baking soda to remaining crumb mixture; mix well.
5. Spread onto bottom and 2 inches up side of 9-inch springform pan sprayed with cooking spray.
6. Beat cream cheese, remaining sugar and extract in small bowl with mixer until blended.
7. Add remaining egg; beat on low speed just until blended.
8. Spoon into crust.
9. Top with pie filling; sprinkle with reserved crumb mixture and nuts.
10. Bake 50 to 55 min.
11. or until golden brown.
12. Cool 15 min.
13. Run knife around rim of pan to loosen cake; remove rim.
14. Serve cake warm or at room temperature.

flour, oldfashioned, sugar, cold butter, s, eggs, baking soda, philadelphia cream cheese, almond extract, cherry pie filling, almonds

Taken from www.kraftrecipes.com/recipes/cherry-cream-cheese-coffeecake-54195.aspx (may not work)