Preheat your oven to 350 degrees F and grease a 9x9-inch baking pan or line with parchment paper.

In a small mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until fully moistened.

Firmly press the mixture evenly into the bottom of the prepared baking pan with the back of a spoon or your hands to form a crust.

In the bowl of a stand mixer or with a hand mixer, beat the cream cheese and granulated sugar together until smooth.

Add the eggs, one at a time, beating well after each addition.

Stir in the heavy cream, vanilla extract, and almond extract until well combined.

Spread the cream cheese mixture evenly over the crust.

In a small bowl, mash ½ cup of the cherry pie filling with a fork until there’s only small pieces of cherry.

Spoon dollops of the mashed cherry pie filling over the cheesecake layer. Use a knife or skewer, gently swirl the cherry pie filling into the cheesecake mixture, creating a marbled effect (be careful to not over swirl or it won’t look marbled).

Place in the oven and bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly (it should not be soupy in the center). It will continue to set as it cools.

Remove the pan from the oven and let it cool completely at room temperature.

Once cooled, refrigerate the cheesecake bars for at least 2 hours, or until firm.

Once chilled, cut into bars and serve topped with a dollop of cherry pie filling.