1 1/4 cups flour
1/2 cup brown sugar
2/3 cup sugar
1/2 cup chopped almonds
1/2 cup sliced almonds
1/2 cup margarine, softened
1 lb. cream cheese, softened
2 eggs
3/4 teaspoon almond extract
1 cup seedless raspberry preserves
1/2 cup flaked coconut
 

1. Mix flour, brown sugar and chopped almonds
2. Cut in margarine, until fine crumbs
3. Set aside 1/2 cup of mixture
4. Press remaining mixture into the bottom of a 13X9X2 pan
5. Bake at 350 F for 12 to 15 minutes, or until edges are golden
6. While crust is baking, beat cream cheese, sugar, eggs and extract until smooth.
7. Spread over hot crust
8. Bake for another 15 minutes
9. Stir preserves until smooth.
10. Spread over cheese mixture
11. Mix coconut and sliced almonds
12. Sprinkle over preserves
13. Bake 15 minutes more, topping should be golden brown
14. Cool pan on wire rack
15. Chill at least 3 hours before cutting
16. Store in refrigerator