MIX flour, oats and 3/4 cup of the sugar in large bowl; cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture; set aside.
ADD sour cream, 1 of the eggs and baking soda to remaining crumb mixture; mix well. Spread onto bottom and 2 inches up side of greased 9-inch springform pan.
BEAT cream cheese, remaining 1/4 cup sugar and almond extract in small bowl with electric mixer on medium speed until well blended. Add remaining egg; mix on low speed just until blended. Pour into crust. Top with pie filling. Sprinkle with reserved 1 cup crumb mixture and almonds.
BAKE at 350°F for 50 to 55 minutes or until golden brown. Cool 15 minutes. Remove rim of pan. Serve warm or at room temperature.