Title: Cherry cream cheese coffeecake
 Categories: Quick, Breads
      Yield: 1 Servings
 
  1 1/2 c  Flour
      1 c  Old fashioned or quick oats;
           -uncooked
    3/4 c  Sugar
    3/4 c  Margarine
    1/2 c  Sour cream
      1    Egg
    1/2 ts Baking soda
      1 pk Cream Cheese; (8 oz.)
           -softened
    1/4 c  Sugar
    1/4 ts Almond extract
      1    Egg
    3/4 c  Cherry pie filling
    1/3 c  Sliced almonds
 
  Preheat oven to 350~ Mix together flour, oats and 3/4 cup sugar in
  large bowl; cut in margarine until mixture resembles coarse crumbs.
  Reserve 1 cup crumb mixture. Add sour cream, one egg and soda to
  remaining crumb mixture; mix well. Spread onto bottom and 2 inches up
  sides of greased 9-inch springform pan. Beat cream cheese, 1/4 cup
  sugar and extract in small mixing bowl at medium speed with electric
  mixer until well blended. Blend in one egg. Pour into crust. Top with
  pie filling. Sprinkle with reserved crumb mixture and almonds. Bake
  50 to 55 minutes or until golden brown. Cool 15 minutes. Remove rim
  of pan. Serve warm or at room temperature.
       10    servings
  
  Prep time: 20 minutes Cooking time: 55 minutes
  
  Variation: Substitute Kraft Red Raspberry Preserves for pie filling.
  
  Recipe