30 graham cracker squares (15 rectangles)
1/3 cup plus 1/2 cup granulated sugar
1/2 cup sliced almonds
6 tablespoons unsalted butter, melted
12 ounces cream cheese (at room temperature)
2 eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Coat 13 x 9-inch baking pan with nonstick cooking spray.

Combine crackers, the 1/3 cup sugar and almonds in food processor or blender. Process until well combined. Pour in melted butter. Process until crumbs hold together. Press over bottom of pan. Bake for 10 minutes or until lightly colored.

Meanwhile, beat together cream cheese and the 1/2 cup granulated sugar in large bowl with electric mixer until smooth. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla extract.

Remove crust from oven. Pour in cream cheese mixture; spread evenly over top of crust. Return to oven. Bake 15 minutes or until slightly puffed.

Topping
2 tablespoons cold unsalted butter,
    cut into pieces
1/4 cup packed light brown sugar
1/2 cup sliced almonds
2 tablespoons all-purpose flour
1 (13 ounce) jar peach preserves

Crumble together cold butter, brown sugar, sliced almonds and flour in bowl. Remove pan from oven. Stir preserves to break up clumps. Gently spread peach preserves over top of bar. Sprinkle with the topping. Bake another 15 minutes or until hot and bubbly. Cool completely in pan on wire rack. For firmer bars, chill in refrigerator. Cut into bars.