• Preheat oven to 350°F.

Crust

• In a large bowl, add the melted butter to the crust crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together. Add more butter if needed.
• Pour the coated crumbs into a 9-inch springform pan. Pat them flat with your hand and then use a kitchen glass to press flatter. Set aside.

Cheesecake

• Puree thawed strawberries and juices in a blender until smooth. You should have about 1 cup of pureed strawberry sauce. Set aside.
• In the bowl of a stand mixer, add cream cheese and sugar and blend until smooth.
• With the mixer on low, add in flour and the eggs, one at a time.
• Mix until smooth, scraping down sides of bowl occasionally. Add strawberry puree, lemon juice, vanilla extract, and almond extract; mix until well blended. Transfer the filling to the prepared crust.
• Bake for 1 hour and 15 minutes, or until the center is softly set and the edges begin to color, puff, and crack. Refrigerate, uncovered on a rack, until cold, at least 4 hours before serving. Store in the refrigerator, covered, for 2-3 days.