Mix graham crackers crumbs, butter and 2 Tbsp. sugar; press firmly into the bottom of prepared pan. Whip cream until firm. Beat cream cheese, Diane’s Sweet Heat habanero jam, and 1/2 cup sugar in large bowl until well blended. Gently stir in 2 cups of the whipped topping . Spoon over crust. Refrigerate until firm.
Preheat oven to 350°. Using a hand mixer on medium speed, cream butter, sugar, and almond extract until mixture is light and fluffy, about 5 minutes. Add flour and salt to creamed mixture; beat on low until ingredients are combined. Wrap dough in plastic wrap; chill for 1 hour. Shape dough into 1-inch balls; place in ungreased mini-muffin tins. Bake for 5 minutes; remove from oven. Using your thumb or a teaspoon measure make an indentation in each cookie; fill each indentation with ¼ teaspoon jam. Bake cookies 5–7 more minutes. Cool cookies in pans for 2 minutes, then transfer to a rack to cool completely.
In the bowl using an electric or hand mixer, beat the cream cheese and butter until light and fluffy (about 3 minutes). Gradually add the flour, beating well after each addition. Mix until a smooth dough forms. Turn dough out onto a work surface dusted with flour and knead briefly to form a ball. Divide the dough into three equal portions and wrap each in plastic or waxed paper. Flatten each piece of dough into a square and refrigerate overnight.
Heat oven to 400°F. Line 3 cookie sheets with parchment paper. Remove one piece of dough from the refrigerator and roll it out on a lightly floured surface into a 1/8-inch-thick rectangle. Trim the rough edges of the dough so the sides are straight, and so the piece of dough measures 8 inches by 8 inches. Cut dough into 2-inch squares. Spoon 1/2 teaspoon of jam onto the center of each square. Fold one corner into the center, dab with the beaten egg, and then bring the opposite corner into the center. Pinch firmly together to seal the corners (make sure to do this, or your bow-ties will open up in the oven). Transfer cookie to cookie sheet and repeat the process with the remaining dough.
Bake until lightly browned on the bottoms and puffed, 10 to 12 minutes. Transfer to a rack to cool completely and then dust with powdered sugar. Yields approximately 70 cookies. They may be frozen in a sealed container for up to 3 months.