• Preheat oven to 350°F (177°C).
• Spray bottom of a 9″ metal removable bottom tart pan.

Prepare the crust

• Place graham crackers in a food processor and process until crumbly.
• Add sugar, melted butter, and water; pulse until combined and moist.
• Place graham cracker mixture in the prepared tart pan, pressing into bottom and sides (about 3/4 of the way up).
• Bake at 350°F (177°C) for about 10 minutes, or until lightly browned.
• Cool completely on a metal rack.

Prepare the filling

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

Prepare the topping

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