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1
Preheat oven to 325F.
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2
Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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3
Grind cookies in processor to coarse crumbs.
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4
Add butter and blend until crumbs are evenly moistened.
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5
Press crumb mixture over bottom and 1 inch up sides of prepared pan.
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6
Bake crust until just golden, about 8 minutes.
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7
Set aside while preparing filling.
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8
Maintain oven temperature.
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9
Puree thawed strawberries and juices in processor until smooth.
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10
Measure 3/4 cup puree (reserve any remaining puree for another use); do not wash bowl.
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11
Add cream cheese and sugar to processor.
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12
Blend until smooth.
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13
Using on/off turns, blend in flour.
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14
Add eggs; process until smooth, scraping down sides of bowl occasionally.
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15
Add 3/4 cup strawberry puree, lemon juice, vanilla extract, and almond extract; process until well blended.
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16
Transfer filling to prepared crust.
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17
Bake cake until center is softly set and edges begin to color, puff and crack, about 1 hour 15 minutes.
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18
Place hot cheesecake on rack.
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19
Refrigerate uncovered on rack until cold, at least 4 hours.
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20
(Can be made 2 days ahead.
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21
Cover and keep refrigerated.)
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22
Using small knife, cut around pan sides to loosen cake; remove pan sides.
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23
Stir jelly in heavy saucepan over low heat until melted.
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24
Arrange berry halves atop cheesecake in concentric circles; brush with warm jelly to glaze.
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25
Chill at least 1 hour and up to 8 hours.
