1. Preheat the oven to 350F.
2. Spray bottom of a 9″ metal removable bottom tart pan

Prepare the crust

1. Place the graham crackers in a food processor and process until crumbly.
2. Add the sugar, melted butter and water, pulse until combined and moist.
3. Place the graham cracker in the prepared 9″ tart pan, pressing into bottom and sides (about 3/4 of the way up) of pan.
4. Bake at 350F for about 10 minutes or until lightly browned.
5. Cool completely on a metal rack.

Prepare the filling

1. Combine the cream cheese, sugar and extracts in a medium bowl, spread the cream cheese mixture over the cooled graham cracker crust.

Prepare the topping

1. Place 2 cups of the strawberries in the food processor and process until smooth, scraping down once or twice.
2. Combine the strawberry purée, sugar and cornstarch in a medium saucepan and over a medium heat bring to a boil, stirring constantly.
3. Reduce heat to medium low and cook for 1 minute.
4. Remove topping/glaze mixture from heat, cool to room temperature.
5. Combine remaining 4 cups of strawberries, lemon juice and a few spoonfuls of glaze/topping in a medium bowl.
6. Arrange the 4 cups of whole strawberries in a circular pattern on top of the cream cheese filling.
7. Spoon the topping/glaze around the berries, filling in the edges.
8. Sprinkle the toasted almonds over the edges.
9. Cover and chill for at least 3 hours.
10. Slice and serve.