Preheat oven to 350°F.

In a large bowl, combine the flour and 3/4 cup sugar. Using pastry blender, cut in the butter until the mixture resembles coarse crumbs. Reserve 1 cup of crumbs.

To the remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well.

Spread the batter over the bottom and 1 1/2 inches up the sides of a greased and floured 9 inch spring form pan. The Batter should be about 1/4 inch thick on the sides.

In a small bowl, combine the cream cheese, 1/4 cup sugar, and 1 egg. Blend well.

Pour into the batter lined pan.

Spoon the jam over the cream cheese mixture. In a small bowl, combine the reserved crumbs and chopped pecans. Sprinkle over the jam.

Bake for 45 to 55 minutes.