Heat oven to 350° F. Spray 13-inch x 9-inch glass baking dish with nonstick cooking spray; set aside. Beat together Wisconsin cream cheese and ¼ cup sugar until well mixed. Add 1 egg; beat until smooth. Set aside.
Stir together flour and 1 cup sugar. Cut in butter, using pastry blender, until mixture resembles course crumbs. Reserve ½ cup mixture. To remaining crumb mixture, stir in baking powder, baking soda and salt. Beat in sour cream, 2 eggs and vanilla just until batter is well mixed.
Spread 3/4th of batter into bottom of prepared baking dish. Spread Wisconsin cream cheese mixture evenly over top of batter. Top with raspberries. Spoon mounds of remaining batter randomly over top. Sprinkle with reserved crumb mixture and sliced almonds.
Bake 35-40 minutes or until crust is light golden brown and filling is set in center.