HEAT oven to 350ºF. Coat a 9-inch springform pan with baking spray. Combine flour, sugar, shortening and butter in large bowl. Beat with electric mixer on medium speed until mixture resembles coarse crumbs. Reserve 3/4 C. crumb mixture for topping.
BLEND baking powder, baking soda and salt into remaining crumb mixture. Add sour cream, egg and almond extract, beating at medium speed until well blended. Spread batter in bottom and 1 inch up sides of prepared pan.
For Filling: BEAT cream cheese and sugar in medium bowl with electric mixer on medium speed until smooth. Add egg, beating just until blended. Spread over cake batter.
SPOON cherry pie filling evenly over entire surface. Combine reserved crumb mixture and almonds. Sprinkle evenly over cherry layer.
BAKE 60 to 65 minutes or until edges are a deep golden brown. Cool on wire rack 15 minutes. Remove sides from pan; cool completely on wire rack.
(1 slice, 1/10 of cake)
Calories from Fat260g
Total Fat 29g
Saturated Fat 9g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 70g
Dietary Fiber 2g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet