Apricot Almond Bars

Preheat the oven to 350 degrees F. (325 degrees F. if using a glass baking dish).
Generously spray a 9 x 13 baking dish with non-stick spray.
To prepare the cookie base, combine the dry cake mix and the melted butter in a large mixing bowl, using an electric mixer set on low speed, mixing just until the mixture is crumbly. Stir in the 1/2 cup of almonds, then reserve 1 cup of this prepared base mixture.
Press the remaining cookie base mixture evenly over the bottom of the prepared 9 x 13 baking dish. Warm the apricot preserves in the microwave 20-30 seconds. When the preserves are warm enough to almost be pourable, spread them over the top of the base mixture in the 9 x 13 pan, leaving a 1/4-inch edge all the way around.
In the same mixing bowl, prepare the filling by combining the softened cream cheese with the sugar, flour, and salt; beat in the egg and vanilla, mixing until the mixture is smooth; spread the prepared cream cheese mixture over the apricot preserves.
To prepare the topping, combine the reserved cup of the cookie base mixture with the coconut and ¼ cup sliced almonds, then sprinkle this over the top of the cream cheese layer.
Bake, uncovered, on the center rack of the preheated oven for 35-40 minutes, or until golden brown and the center is set.
Cool the bars completely before cutting to serve. (Tip: The cookie bars are easier to cut when they are chilled.) Store the bars in the fridge, but serve at room temperature. Delicious with coffee or hot tea.