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Ingredients

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Directions

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  • Heat oven to 350°F. Grease, flour 10-inch springform pan.

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  • Pulse flour, sugar in processor twice to mix. Add butter; pulse until coarse meal, 10 pulses. Remove 2 cups; reserve.

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  • Add baking powder, soda, salt, sour cream, 1 egg and almond extract to mixture in food processor. Process, 30 seconds. With floured hands, spread dough over bottom and slightly up sides of prepared pan.

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  • Beat cheese, sugar, vanilla and 2 eggs in bowl. Pour over crust. Carefully spoon preserves over cheese mixture. With knife, swirl preserves through cheese mixture. Scatter berries over top.

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  • Add cinnamon and nuts to reserved crumb mixture. Sprinkle on top of cake.

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  • Bake in 350°F oven 65 to 70 minutes, until almost set, and top is golden brown. Remove pan to rack; cool 15 minutes. Remove sides of pan. Cool.

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Glaze:
  • Microwave chips and shortening in microwave-safe bowl on HIGH 5 seconds. Stir. Microwave in 15 second increments, stirring, until chocolate is melted. Drizzle over cooled cake.

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