Put the graham crackers in the food processor bowl and process until completely crumbled. Add 2 tablespoons sugar, the melted butter, and water and pulse just until moist. Press the mixture into the into bottom and up sides of the prepared tart pan. Bake at 10 minutes or until lightly browned. Cool completely on a wire rack.
Place 2 cups of strawberries in the food processor or a blender. Process until pureed. Stir together the strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat. Bring to a boil, stirring constantly. Reduce heat to low and cook for 1 more minute. Remove glaze from heat and cool to room temperature, stirring occasionally.
In the bowl of the stand mixer, combine the cream cheese, 1/4 cup sugar, vanilla extract, and almond extract and mix until smooth. Using about 1/3 of the mixture, spread a thin crumb layer over the bottom of the tart shell and allow it to sit for a few minutes. When that layer is set, spread the remaining cream cheese mixture evenly over the bottom layer.
Add prepared strawberries and lemon juice to the medium bowl, and toss to coat. Starting at the outside edge of the crust, arrange the berries, bottoms up, in a circular pattern over filling. Spoon glaze evenly over berries. Sprinkle the toasted almonds around the edge. Cover and chill for 3 hours before serving.