Strawberry Almond Cheesecake with Glaze Topping

Instructions

1. To make the cheesecake:
2. Combine the graham cracker crumbs, chopped almonds, sugar, and butter in a food processor. Pulse until a fine meal consistency forms. Press onto the bottom of an 9-inch spring form pan or large pie plate. Refrigerate for 30 minutes.
3. Preheat the oven to 300 degrees F
4. Beat the cream cheese in the bowl of a stand mixer until light and fluffy; gradually beat in the condensed milk. Mix in the lemon juice and pure vanilla extract, then beat in eggs on low speed until just combined. Fold in the chopped almonds.
5. Pour the cream cheese mixture over the prepared crust;
6. Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
7. To make the Glaze
8. Put the chopped strawberries and sugar into a small saucepan. Add 1/3 cup water, and stir to combine. Heat the mixture over medium high heat until it boils. Stir, then reduce heat to medium.
9. Mix the cornstarch with 2 tbsp of water. and the vanilla Stir to a thick liquid.
10. Pour this into the pan with the strawberries. Stir continuously until well blended. Cook 3-4 minutes until it is thick and syrupy.
11. Allow to cool and pour over the top of the cheesecake.