• Pull cream cheese from the fridge and set on the counter until softened. TIP: Or, you can place the cream cheese in a small microwave-safe bowl, and microwave in 15-second bursts until very soft, about 30 to 60 seconds.
• Preheat oven to 350°F. Line a 9x13-inch baking pan with a sheet of parchment paper, making sure it is long enough to hang over the sides by at least 1 inch. [This will allow you to remove the bars easy when they are done.]
• Place butter in a medium microwave-safe bowl and heat until melted, about , about 45 seconds. TIP: Or, melt the butter in a small saucepan over medium heat, but allow to slightly cool.
• Add 1 box yellow cake mix and 2 of the remaining eggs to the melted butter. Beat with a hand mixer or a stand mixer until smooth, for about a minute. Transfer the thick batter to the 9x13 pan, spreading evenly.
• To the same bowl, add the cream cheese, 2 eggs, powdered sugar, and vanilla and almond extract. Beat on medium-low speed until smooth, scraping down the sides, until combined. Pour the mixture over the top of the cake batter, spreading evenly.
• Bake the bars for 35-40 minutes, until the edges are golden brown, and remove from the oven. It’s okay if the center is slightly jiggly when the pan is removed. The bars will continue to slightly cook. TIP: Place on a wire rack and allow to cool for 2 hours.

Serving:

• When ready to serve, run a knife around the edges of the bars to loosen. Remove the whole pan of bars by holding the edges of the parchment paper and removing the slab onto a cutting board. Cut into 24 pieces.
• Optional to sprinkle more powdered sugar on top before serving.