Preheat oven to 325 degrees F. Line a 9- x 9-inch baking pan with parchment paper and set aside.
Mix graham cracker crumbs with melted butter, brown sugar and a pinch of salt until combined.
Press mixture evenly over bottom of lined baking pan. Bake crust for 10 minutes and remove from oven; keep oven set to 325 degrees F.
Combine cherries and juice in a medium-size bowl. Microwave on HIGH 1 minute. Let stand 15 minutes
Meanwhile, place cream cheese and sugar in bowl of mixer and beat until smooth. Add eggs, one at a time, and continue to mix. Add sour cream and salt and mix until smooth, making sure to scrape down sides of bowl occasionally.
Pour cream cheese mixture over baked crust. Remove cherries from juice using a slotted spoon and saving juice; sprinkle cherries evenly over cream cheese mixture.
Stir cornstarch into reserved juice in bowl; microwave on HIGH 1 additional minute to thicken. Gently spoon about half of thickened sauce over top of bars; carefully use a knife to make a swirl pattern over top of bars. (Reserve any remaining cherry sauce to serve with bars on the side or for another use.) Sprinkle top of bars with almonds.
Bake for 30 minutes or until center is set. Let cool at room temperature before placing in refrigerator for at least 2 hours to chill. Store in refrigerator.
