PREHEAT oven to 350°F.

MIX graham crumbs and butter or margarine. Press all but 1/4 cup of the crumb mixture onto bottom of 13x9-in. baking pan; set aside 1/4 cup for topping.

BEAT cream cheese, sugar and eggs in large bowl with electric mixer for 2 minutes. Pour over prepared crust.

SPOON jam carefully over cream cheese mixture.

MIX remaining 1/4 cup crumb mixture and almonds; sprinkle evenly over jam.

BAKE for 1 hour or until center is set and topping is golden brown. Cool to room temperature.

REFRIGERATE at least 3 hours before cutting into 24 bars to serve.