In a medium bowl, add the cookie crumbs, unsalted melted butter, and salt. Use a fork to mix properly until combined. It should clump together and big lumps should be in the mixture.

Line a 8 x 8" square pan with two sheets of aluminum foil ensuring the foil hangs off the sides. Spray well with cooking spray. Pour your crumb mixture into the pan. Use a fork to spread the mixture into the corners, then use a measuring cup to flatten the crumbs as evenly as possible.

Bake at 350°F for 12 minutes. Allow it to cool on the counter for 15-20 minutes.

Work on the filling while your crust is cooling. Cream the cream cheese on medium speed for a minute or two. Stop the mixer and scrape the bowl really well. Turn the mixer back on to a low setting. Gradually add in the granulated sugar. Mix for a couple of minutes on medium speed.

Turn the speed back to low. Add in the eggs and beat well after each addition. Add in the vanilla extract and almond extract (optional) and mix for a couple of minutes. Stop the mixer and scrape well.

Turn the mixer back on to medium speed and add in the sour cream and lemon juice or the labneh. Mix for a couple of minutes on medium speed. Turn the mixer off. Take the bowl off the stand mixer and use a rubber spatula to scrape the bottom and sides of the bowl well.

Pour the filling into the baked crust. Spread the mixture until it's even in the pan. Tap the pan on the counter once or twice to remove excess air bubbles.

Bake at 350°F for 35 minutes until the outside edges are set but the inside is slightly jiggly but not liquid.

Let the cheesecake cool at room temperature for a half-hour on the counter. Cover with aluminum foil and refrigerate for at least four hours.

Cut the bars, decorate, and serve immediately!