3/4 cup butter or margarine
3/4 cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
8 ounces cream cheese, softened
1 egg
1 tablespoon granulated sugar
1/3 cup seedless raspberry preserves
1/4 cup sliced almonds, toasted

Beat the butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup sugar and beat until combined. Beat in egg yolk and vanilla extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Spread dough in a lightly greased 12- or 13-inch pizza pan. Bake in a 350 degree F oven about 25 minutes or until golden.

Meanwhile, beat together cream cheese, 1 egg and the 1 tablespoon sugar until smooth. Spread over hot crust to within 1/2 inch of the edge. Dollop reserve on top. With a knife, carefully swirl preserve to marble. Sprinkle with almond. Bake 5 to 10 minutes more or until filling is set.

Cool in pan on a wire rack. Cut into wedges. Store in refrigerator.

Yields 12 to 16 servings.