Preheat your oven to 350°F (175°C). Prepare a 9×9 inch baking pan by greasing it and lining it with parchment paper.

In a mixing bowl, cream together 1 cup unsalted butter – softened, ¾ cup Baker's sugar and ¼ teaspoon salt until light and fluffy. Add 1 tablespoon pure vanilla extract and mix until fully incorporated.

Gradually add 2 ½ cups all-purpose flour to the butter mixture, mixing until just combined to avoid overworking the dough. The dough will be crumbly but hold together when pressed into a ball.

Press about two-thirds of the dough into the prepared pan, reserving the remaining dough for the top layer. Place the pan in the preheated oven and bake for about 15-17 minutes, until it's very lightly golden and no longer shiny on top.

To a medium bowl add ½ cup softened unsalted butter, 1 cup sugar, 2 teaspoons pure vanilla extract and ¼ teaspoon almond extract, Mix with an electric mixer until creamy. Add 2 room temperature eggs and mix again until well combined.

Once the mixture is creamy, add 2 cups almond flour and 2 tablespoons all-purpose flour mix again until fully combined. Cover with plastic and place in the fridge while you work on the Cheesecake filling.

In a medium bowl, add 1 8 oz brick whole fat cream cheese - softened and ½ cup powdered sugar. Use an electric handheld mixer or a whisk, mix until creamy and smooth.

To the creamed mixture add 1 large egg yolk, 1 teaspoon pure vanilla extract, and ⅛ teaspoon almond extract. Mix again until well combined. Set aside.

Once the shortbread crust is out of the oven, transfer the almond filling into the pan on top of the crust and smooth into an even layer. Then gently pour the cheesecake mixture on top of the almond frangipane and lightly smooth into an even layer.

To create the top shortbread layer, take small handfuls of the reserved ⅓ shortbread dough, flatten by squeezing it between your hands, and place on top of the cheesecake filling in sections. Sprinkle with 1 tablespoon turbinado sugar (optional).

Place the pan back in the oven and bake at 350F for about 40-50 minutes until the shortbread on top is no longer raw or shiny.

Once the bars are fully baked, remove them from the oven and let them sit at room temperature for 30 minutes uncovered. Then place them in the refrigerator for 60-90 minutes to fully cool and set.