Preheat your oven to 350°F (175°C) and spray an 8x8 inch baking pan with non-stick spray.

In a mixing bowl, combine the sugar cookie mix and cold, cubed butter. Mix until the mixture resembles coarse crumbs.

Reserve about ¾ cup of the crust mixture and press the remaining crumbs into the bottom of the prepared pan. Bake for 10 minutes.

In a large bowl, beat the softened cream cheese until smooth. Gradually mix in sugar, flour, vanilla extract, and egg until fully combined.

Spread the cheesecake mixture evenly over the crust. Ensure it covers the entire surface.

Spoon the cherry pie filling over the cheesecake layer and spread evenly.

Mix sliced almonds into the reserved crumble mixture. Sprinkle it evenly over the cherry filling.

Bake for approximately 40 minutes, until the edges are set and the center has a slight jiggle.

Cool for about 30 minutes, then refrigerate for at least 2 hours until cold and firm.