Raspberry Cheesecake Cookie Pizza

3/4 C. butter or margarine

3/4 C. sugar

1 egg yolk

1 t. vanilla

1 1/2 C. all-purpose flour

8 oz. cream cheese; softened

1 egg

1 T. sugar

1/3 C. seedless raspberry preserves

1/4 C. 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 till combined.

Beat in egg yolk and vanilla till 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° F. oven about 25 minutes or till golden.

Meanwhile, beat together cream cheese, 1 egg, and the 1 tablespoon sugar till 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 almonds.

Bake 5 to 10 minutes more or till filling is set. Cool in pan on a wire rack. Cut in wedges. Store in refrigerator.