Heat oven to 350. Spray bottom and sides of 9x13 pan. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese until mixture is crumbly. Reserve 1 1/2 c. for topping. Place remaining mixture in bottom of pan. Bake 12 min.
Meanwhile, in large bowl, bet 20 oz cream cheese, the sugar, flour, almond extract and eggs on med speed until smooth.
Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
Bake 40 -45 min. or until light golden brown. Cool 30 min. Refrigerate about 2 hours or until chilled. Cut into bars. Store in refrigerator.