Line a 13- x 9-inch pan with aluminum foil. Lightly grease foil.
Combine first 4 ingredients in a large bowl, stirring until crumbly. Reserve 1 cup crumb mixture. Press remaining mixture into the bottom of prepared pan.
Bake at 350° for 15 minutes.
Beat cream cheese at medium speed with an electric mixer 1 minute or until fluffy. Gradually add condensed milk and almond extract, beating until smooth. Spread over crust, and top with fruit filling. Sprinkle with reserved 1 cup crumb mixture.
Bake at 350° for 45 to 50 minutes or until golden. Cool on a wire rack. Lift cheesecake out of pan using foil. Cut into bars, and chill.