Filling: Combine eggs, cream cheese, sugar, salt, vanilla and almond extract. Beat until smooth. Blend in sour cream; pour into crust. Bake at 375 degrees about 35 minutes. (Top will have brown spots and filling will be soft.) Cool, then chill in refrigerator 4-5 hours.

Strawberry Glaze: Crush 1 cup strawberries, add water and cook 2 minutes. Sieve. Mix cornstarch with sugar and stir into hot berry mixture. Bring to a boil, stirring constantly. Cook and stir until thick and clear. (Add a few drops of red food coloring, if desired.) Cool a little. Place remaining whole strawberries on top of the chilled cheesecake. Pour the glaze over top. Chill about 2 hours more.