(Marianne Page)

30 graham cracker squares (15 rectangles)
1/3 cup plus 1/2 cup sugar
1/2 cup sliced almonds
6 Tbsp. unsalted butter, melted
12 oz cream cheese at room temperature
2 eggs
1 tsp. vanilla


2 Tbsp. cold butter cut into pieces
1/4 cup packed light brown sugar
1/2 cup sliced almonds
2 Tbsp. four
1 jar (13 oz) peach preserves

Heat oven to 350 degrees. Coat a 13 x 9 x 2 inch baking pan with non-stick cooking spray. Combine crackers, 1/3 cup sugar and almonds in blender. Process until well blended. Pour in melted butter. Process until crumbs hold together. Press into bottom of pan. Bake at 350 degrees for 10 minutes or lightly colored. Meanwhile, beat together cream cheese and the 1/2 cup sugar in a large bowl with electric mixer until smooth. Beat in eggs one at a time then beat in vanilla. Remove crust from oven. Pour in cream cheese mixture, spread evenly in pan. Return to oven and bake 15 minutes or until slightly puffed. Prepare topping; crumble together cold butter, brown sugar, sliced almonds, and flour in bowl. Remove pan from oven. Stir peach preserves to break up clumps. Gently spread peach preserves over top of bars. Sprinkle with 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 and serve. Makes about 2 dozen.