1-1/2 cups flour
1 cup old-fashioned or quick-cooking oats, uncooked
1 cup sugar, divided
3/4 cup (1-1/2 sticks) cold butter or margarine
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 eggs, divided
1/2 tsp. baking soda
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 tsp. almond extract
3/4 cup cherry pie filling
1/3 cup PLANTERS Sliced Almonds
Mix flour, oats and 3/4 cup sugar in large bowl; cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. Add sour cream, 1 egg and baking soda to remaining crumb mixture; mix well. Spread onto bottom and 2 inches up side of 9-inch springform pan sprayed with cooking spray.
Beat cream cheese, remaining sugar and extract in small bowl with mixer until well blended. Add remaining egg; beat on low speed just until blended. Spoon into crust. Top with pie filling; sprinkle with reserved crumb mixture and nuts.
Bake 50 to 55 min. or until golden brown. Cool 15 min. Run knife around rim of pan to loosen cake; remove rim. Serve cake warm or at room temperature. Refrigerate leftovers.
At 16 servings, this coffeecake makes a great addition to any brunch menu.
Substitute strawberry or cherry preserves for the cherry pie filling.
If using a dark nonstick 9-inch springform pan, reduce oven temperature to 325°F.