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Preheat oven to 350°F. Butter a nine-inch springform pan and set aside.
Process flour, almonds, cinnamon, baking powder and cloves in a Cuisinart with metal blade, pulsing until almonds are finely chopped. Reserve.
Process butter and a half cup of the sugar until smooth, at least 20 seconds, scraping down the workbowl as necessary. Add reserved crumb mixture and process until everything is thoroughly combined.
Press half the crumbs into the bottom of the prepared pan. Reserve rest for top.
Melt preserves and spread evenly over crumb layer. (Apricot preserves work well too.)
Process the lemon peel and remaining 3/4 cup sugar until the peel is as fine as the sugar, about two minutes.
Add the cheeses and process until smooth, about 30 seconds, scraping down the work bowl as necessary. Add the eggs and process until combined, about 10 seconds. Pour over the preserves.
Bake in the center of the preheated oven for 40 minutes.
Take the torte out (careful; the filling will not have set yet). Sprinkle the reserved crumb mixture evenly over the top, return torte to the oven and bake until golden brown, about 20 minutes more. Transfer to a rack to cool.
Remove side of springform pan. Decorate by dusting with powdered sugar in a cross-hatch pattern or use a stencil of your choice. Makes 12 servings.
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