Preheat the oven to 350F. Line a loaf pan with parchment paper; set aside.

Crust: In a medium bowl, stir together the crushed cookies, butter, & powdered sugar until the crumbs are wet. Press the crumbs into the bottom of the prepared loaf pan & slightly up the sides. Bake at 350F for 7-8 mins. Remove & let cool while you make the fillings. Lower the oven temp to 325F.

Almond frangipane filling: In a medium bowl, mix together all of the ingredients until well combined. Set aside.

Cheesecake filling: In a large bowl, beat the cream cheese to smooth. Then, add the sugar, vanilla, and salt, and beat. Add the greek yogurt & beat until smooth. Then, add the egg & beat until just combined, being careful not to over mix.

Assemble: Spread the almond frangipane filling over the crust in an even layer. Then, pour the cheesecake filling over the almond frangipane.

Set the loaf pan in a larger baking pan (9x13"), and fill the bigger pan halfway with hot water.

Bake at 325F for 35-40 mins, until the edges are set & the middle is still slightly wobbly.

Remove from oven & let cool slightly in the water bath. Then, remove it from the water bath & let cool on the counter to room temp. Place into the fridge for at least 4 hrs or overnight.

Once ready to serve, remove from the pan. Spread the whipped cream on top, then top with sliced almonds & a dusting of powdered sugar, if desired.