Preheat the oven to 350 degrees F. Spray a 9-by-13-inch pan with nonstick cooking spray
In a mixing bowl, combine the almonds, graham cracker crumbs and butter with fork until fully incorporated. Press into the bottom of the pan.
Using a handheld or a stand mixer
, beat the cream cheese
until smooth and no lumps remain. While mixing, add the eggs, sweetened condensed milk, lemon juice, almond extract and flour. Mix until fully combined. Reserve a heaping tablespoon of batter
and pour the rest over the graham cracker crust
In a mini food processor
, puree the peaches along with the reserved tablespoon of batter until completely smooth. Using a tablespoon, drop spoonfuls of the peach mixture over the top of the cream cheese mixture. Using the tip of a butter knife, gently swirl the peaches
through the filling to create a marbled look.
Bake until the center is set, about 30 minutes. Cool to room temperature before transferring to the refrigerator to chill throughout. Cut into bars and serve chilled.