Remove 1-3/4 cups of the crumb mixture; place in 13x9-inch baking pan. Press firmly onto bottom of pan; set aside.
Beat cream cheese, granulated sugar and eggs with electric mixer on medium speed 2 minutes or until well blended; pour over crust. Carefully spread preserves over cream cheese mixture. Stir almonds into remaining crumb mixture; sprinkle evenly over preserves.
Bake 1 hour or until center is set and top is golden brown. Cool to room temperature. Refrigerate several hours or until chilled.
Cut into 32 bars to serve. Store in tightly covered container in refrigerator.
