Cherry Cream Cheese Bars

1 cup butter, softened
2 cups sugar
1 teaspoon kosher salt
4 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
2 cans (21 ounce each) cherry pie filling

Cheesecake Layer:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg

Glaze:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 - 3 tablespoons milk

Begin by preheating your oven to 350 degrees F.

With a stand mixer, cream together the butter, sugar, and salt until light and fluffy. Add the eggs one at time. Beat well after each addition. Then, put in the vanilla and almond extract. Finally, gradually add in the flour and baking powder.

Spread about 2 1/2 cups of this batter into a greased 15x10x1-inch baking sheet. (I found it easiest to use an offset spatula greased with a little cooking oil to spread out the batter.)

In a medium-size bowl, beat together cream cheese, sugar, and egg. Add this on top of the first layer of batter. Then, spread out the cherry pie filling.

Drop the remaining batter by spoonfuls over the filling. Bake about 35-40 minutes or until golden brown. Cool in pan on a wire rack.

Once the bars are cool, in a small bowl mix together confectioners' sugar, extracts, and enough milk to reach a drizzling consistency. Drizzle over the top.