In medium bowl, beat all ingredients except cranberry sauce, almonds and crackers with electric mixer on medium-low speed until smooth.
Line 2-cup mold with plastic wrap. Spoon cheese mixture into mold. Cover and refrigerate until firm, at least 2 hours but no longer than 2 days.
When ready to serve, turn mold upside down onto serving plate and remove plastic wrap. Spoon cranberry sauce over mold; sprinkle with almonds. Serve with crackers.