Cheese Filling: Beat 1 pkg. (8 oz.) cream cheese, softened, 1/4 c. sugar, 2 eggs and 1/4 tsp almond extract until smooth.
Powdered Sugar Glaze: Combine 1 c. powered sugar with 2 - 3 tbl. water until smooth and easy to drizzle.
Melt butter in 13x9x2" cake pan in oven. Rotate pan to spread butter. Combine remaing ingredients except filling, glaze and nuts in mixing bowl. Beat vigorously 20 seconds. Spread in pan containing melted butter. Pour cheese filling over cake batter and cut through mixture about 10 times. Bake 20 - 25 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Drizzle glaze over coffee cake and sprinkle with nuts. 15 servings.
High Altitude Directions (3500 to 6500 ft.): Preheat oven to 375. Decrease Bisquick to 1 1/3 c. Stir 1/3 c. Gold Medal all-purpose flour into Bisquick. Increase milk to 2/3 c. Bake 18 to 23 minutes.