1. Prepare the Baking Pan

Preheat your oven to 350°F (175°C). Line an 8×8-inch or 9×13-inch baking pan with aluminum foil, leaving an overhang for easy removal. Coat the foil with non-stick spray to prevent sticking.

2. Make the Crust

In a large mixing bowl, combine the sugar cookie mix with cold butter. Use a pastry blender or your fingertips to work the butter into the mix until the texture resembles coarse crumbs. Reserve about ¾ cup of this mixture for the topping. Press the remaining mixture firmly and evenly into the bottom of your prepared pan. Bake the crust for 10 minutes, then allow it to cool. Note: The crust will appear slightly underdone—this is normal.

3. Prepare the Cheesecake Layer

While the crust cools, make the cheesecake filling. In a separate bowl, beat the softened cream cheese until smooth. Add granulated sugar, flour, vanilla extract, and the egg, mixing until creamy and well combined. This layer should be silky and lump-free.

4. Assemble the Layers

Spread the cheesecake mixture evenly over the cooled crust, smoothing it with a spatula. Spoon the cherry pie filling over the cheesecake layer, ensuring an even distribution for a balanced bite in every bar.

5. Add the Topping

In a small bowl, combine the reserved crumbly cookie mixture with toasted sliced almonds. Sprinkle this topping evenly over the cherry layer. The almonds add a lovely crunch and a hint of nuttiness.

6. Final Bake

Place the assembled bars back into the oven. Bake for 40 minutes if using an 8×8-inch pan, or 45 minutes for a 9×13-inch pan. The bars are ready when the top is lightly golden and the cheesecake layer has set.

7. Cool and Store

Allow the bars to cool at room temperature for 30 minutes. Transfer them to the refrigerator to chill for several hours or overnight. This step is crucial for achieving clean, firm slices. Store the bars in the fridge, covered, for up to five days.