Preheat oven to 375 degrees F.  Lightly spray a 9×13″ baking pan.

The Shortbread Base & Topping:

In a food processor fitted with a steel blade, add flour, sugar, baking powder & salt. Pulse several times then cut in the butter. When crumbly, add egg and pulse. (Mixture will still be crumbly.)

Alternatively, in a medium bowl, whisk together the flour, sugar, baking powder & salt. Use fingers, two knives, or pastry cutter to blend in the butter until crumbly. Then add the egg and mix together well. (Mixture will still be crumbly).

Press about two-thirds of the dough into the prepared pan (reserve the rest in the refrigerator) and build it up just a bit on the edges. Pat dough as evenly as possible, and press down gently but firmly.

Bake for 10 to 12 minutes or until the bottom has puffed just a bit and the edges have picked up the slightest bit of color. Set on a wire rack to cool completely before proceeding.

The Cheesecake Layer:

Using an electric mixer, beat the softened cream cheese & sugar until smooth, two to three minutes. Add the eggs, one at a time, beating and scraping the bowl after each until just incorporated. Add the almond extract.

Dollop the cream cheese mixture gently over the cooled crust. Gently spread. An offset spatula is handy for this.

To Top:

Spoon the cherry pie filling in an even layer over the cream cheese mixture. Crumble the reserved dough over the cherry layer.

Finish:

Bake for 45 to 50 minutes, or until the top is light golden brown. Cool completely to room temperature, then chill if desired. Bars may be kept for several days in the refrigerator.

Note: we preferred the bars chilled rather than at room temperature.