Prepare the Crust:
Preheat the oven to 325°F (160°C) and line a 9×13-inch baking pan with parchment paper, leaving a slight overhang for easy removal.

In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture is well combined and resembles wet sand. Press the mixture firmly into the bottom of the prepared pan to form a crust.

Bake for 8–10 minutes until lightly golden. Remove from the oven and allow it to cool slightly while you prepare the filling.

Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, almond extract, and salt until fully incorporated.

Stir in the sour cream until smooth. Pour the cheesecake batter over the cooled crust, spreading it out evenly.

Bake the Cheesecake Bars:
Bake the cheesecake for 40–45 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Afterward, remove from the oven and cool completely at room temperature. Once cooled, refrigerate for at least 3–4 hours, or overnight, to allow the flavors to set.

Prepare the Cherry Topping:
In a small saucepan, combine the cherries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes, stirring occasionally, until the cherries release their juices and soften. If you’d like a thicker sauce, mix the cornstarch with a little cold water and stir it into the cherry mixture. Cook for an additional 2–3 minutes, until thickened.

Assemble the Bars:
Once the cheesecake has chilled and set, spread the cherry topping evenly over the top of the cheesecake bars.

Serve:
Slice into squares and serve chilled. Enjoy the rich, creamy, and indulgent Cherry Almond Cheesecake Bars!