DIRECTIONS:

Preheat oven to 350 degrees. Grease pan. Mix flour, oats and 3/4 cup of the sugar in large bowl. Cut in butter until mixture resembles coarse crumbs. Remove 1 cup of the crumb mixture; set aside. Add sour cream, 1 egg and baking soda to remaining crumb mixture; mix well. Spread onto bottom and 2 inches up side of pan.

Beat cream cheese, remaining 1/4 cup sugar and almond extract in small bowl on medium speed until well blended. Add remaining egg; beat on low speed just until blended. Spoon into crust. Top with pie filling. Sprinkle with reserved 1 cup crumb mixture and the almonds. Sprinkle with cinnamon to taste.

Bake 50-55 minutes or until golden brown. Cool 15 minutes. Run knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Serve warm or at room temperature. Store leftover coffeecake in refrigerator.