Preheat oven to 325 degrees Fahrenheit. Prepare the almond crunch. In a saucepan, combine corn syrup, sugar, and salt. Once sugar is dissolved, stir in almonds and spread on a greased baking sheet. Bake until golden, 12 minutes. Let cool.

Reserve half of the almond crunch for garnish. Pulse the other half in the food processor to form almond crumbs. Combine with cake crumbs and brown sugar. Spread on baking sheet and toast for five minutes.

In a bowl of an electric mixer, beat cream until stiff. Add cream cheese, sugar, and extract.

Assemble the dessert. Spoon crumb mixture into dessert glasses and layer with cheesecake mixture (you can use a piping bag). Garnish with reserved almond crunch.