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

Start by preparing the crust. In a medium bowl, stir together the crushed cookies, butter, and powdered sugar until the crumbs are wet.

Press the crumbs into the bottom of the prepared load pan and slightly up the sides of the pan. Bake at 350F for 7-8 minutes. Remove and let cool while you make the fillings. Lower the oven temperature to 325F.

Almond frangipane filling: In a medium bowl, mix together the softened butter, egg, almond flour, sugar, both extracts, and salt 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 and beat until smooth. Then, add the egg and beat until just combined, being careful not to over mix.

Dollop the almond frangipane filling over the crust in the loaf pan, and smooth into 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 minutes, until the edges are set and the middle is still slightly wobbly.

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

Once ready to serve, prepare the whipped cream. Add the cream cheese, sugar, and vanilla to a large bowl, and beat until smooth. Add the heavy cream and beat until thickened.

Spread the whipped cream over the cheesecake, then top with sliced almonds and a dusting of powdered sugar, if desired.