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Prepare a 10" springform pan. Add parchment to the bottom of the pan. Close sides. Butter sides and bottom of the pan.
Preheat oven to 375°F.
Combine eggs, sugar, and softened butter. Mix 2 minutes.
In another bowl, combine and sour cream, oil, and lemon juice. Mix1 minutes.
Add the sour cream mixture to the egg mixture. Give a quick mix.
Mix together the flour and baking powder. Add half of the flour, mix. Add the remaining flour, mix again.
In a bowl combine sugar and cream cheese, and mix.
Pour about ¾ of the cake batter into the springform pan, spreading evenly. Add cream cheese layer distributing it evenly.
Add 6 oz of the raspberries, pushing them down into the cream cheese layer.
Add remaining batter into the pan, spread evenly. Add sliced almonds over cake, add remaining raspberries on top pushing them in (I sliced my raspberries in half).
Bake 40-50 minutes. Test readiness with a toothpick. It should come out clean if inserted into the center of the cake.
Once cooled, add powdered sugar to the top. Enjoy with a cup of coffee or tea.