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.