For crust, combine crushed crackers, almonds, 1/4 cup of the granulated sugar, 2 tablespoons of the flour, and the margarine or butter. Press onto the bottom of a 9-inch springform pan. Set aside.
In a medium mixing bowl combine the remaining granulated sugar, remaining flour, the cream cheese, liqueur, and vanilla. Beat with an electric mixer until fluffy. Add eggs and yogurt, beating on low speed just until combined. Do not overbeat. Pour into pan.
Place springform pan in a shallow baking pan in oven. Bake in a 375 degree F oven for 50 to 55 minutes or until center appears nearly set when gently shaken. Cool 15 minutes. Loosen cake from side of pan. Cool 30 minutes. Remove side of pan; cool for 1 hour. Chill at least 4 hours. To serve, arrange berries atop cake. Dust with powdered sugar, if desired. Makes 12 servings.