• Preheat oven to 350° F. Coat tart pan with cooking spray. Set aside.

To prepare crust

• Place crackers in a food processor and process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist.
• Place graham cracker mixture in prepared tart pan and press evenly over the bottom and up the sides of pan. 
• Bake crust for 10 minutes or until lightly browned. Remove from oven and cool completely on a wire rack.

To prepare filling

• In a large bowl using a hand mixer on low speed, combine cream cheese, ¼ cup sugar, vanilla extract, and almond extract until smooth.
• Spread cream cheese mixture evenly over bottom of cooled prepared crust.

To prepare topping

• Place 2 cups fresh strawberries in food processor and process until pureed. 
• In a small saucepan, whisk together the strawberry puree, ⅔ cup sugar, and cornstarch over medium heat. Bring strawberry mixture to a boil, stirring constantly. Reduce heat to low and cook 1 minute.
• Remove from heat, and set aside to cool to room temperature, stirring occasionally.
• In a large bowl, combine 4 cups strawberries and fresh lemon juice, tossing to coat. Arrange berries, bottoms up, in a circular pattern over filling.
• Spoon half of strawberry glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge of pie.
• Cover and chill 3 hours before serving.