Cranberry Almond Swirl Cheesecake Cookie Bars

Preheat oven to 350°F (175°C). Line a 9x13-inch baking dish with aluminum foil, leaving an overhang. Lightly grease the foil with cooking spray. (Prep time: 5 minutes)

In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined and the crumbs are evenly moistened. Press the mixture firmly into the prepared baking dish to form an even crust. (Prep time: 7 minutes)

Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden brown. Remove from oven and let cool slightly while you prepare the cranberry sauce. Leave the oven on. (Cook time: 10 minutes)

In a medium saucepan, combine cranberries, water, and 1/4 cup of sugar. Bring to a boil over medium-high heat, then reduce heat and simmer for about 7 minutes, or until the cranberries have burst and the sauce has thickened. Let cool for 15 minutes. Puree the cranberry sauce in a blender or food processor until smooth, adding a tablespoon of water at a time if needed to reach desired consistency. (Cook time: 22 minutes)

In a large bowl, beat cream cheese and remaining 1/2 cup sugar with an electric mixer until smooth and creamy, scraping down the sides of the bowl as needed (approximately every 90 seconds). Beat for a total of 4 minutes. Add eggs one at a time, beating well after each addition. Stir in milk, lemon juice, and almond extract until just combined. (Prep time: 10 minutes)

Pour the cream cheese batter evenly over the cooled crust. Dollop spoonfuls of cranberry sauce over the batter, then use a knife or skewer to gently swirl the sauce into the cheesecake mixture. Sprinkle sliced almonds evenly over the top. (Prep time: 8 minutes)

Bake in the preheated oven for 27-33 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Let cool completely in the baking dish for at least 30 minutes. (Cook time: 63 minutes)

Cover the baking dish and refrigerate for at least 8 hours, or preferably overnight, to allow the cheesecake to set completely. (Chill time: 480 minutes)

Once chilled, lift the bars out of the dish using the foil overhang. Cut into bars and serve cold. (Prep time: 5 minutes)