A scrumptious lemon coffeecake with a layer of cheesecake filling topped with lemon curd and sprinkled with an almond streusel.

Lemon Cream Cheese Coffeecake

2 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup butter
1 cup sour cream
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8-ounce) package cream cheese, softened
1/4 cup granulated sugar
1 large egg
3/4 cup commercially bottled lemon curd
1/2 cup sliced almonds

1. For Cake: Preheat oven to 350°F (175°C). Grease and flour 9-inch springform pan or 9 to 10-inch round cake pan.
2. Combine flour and sugar in medium bowl. cut in butter with pastry blender or two knives until mixture resemebles coarse crumbs. Reserve 1 cup crumb mixture for topping. Add sour cream, egg, vanilla extract, baking powder, baking soda and salt with remaining crumb mixture; blend well. Spread over bottom and 2-inches up sides of prepared pan.
3. For Filling: Beat cream cheese, 1/4 cup sugar and large egg in small mixer bowl until smooth. Spread over batter in pan. Spoon curd over filling; sprinkle with remaining crumb mixture and almonds.
4. Bake for 45 to 50 minutes or until cream cheese filling is set and crust is golden brown. Cool slightly on wire rack. To serve, remove side of pan; slice coffee cake into wedges.

Makes 16 servings.