10 oz. box frozen strawberries, thawed
2 tbsp. butter
1/2 c. whole almonds with skins on
12 vanilla wafer cookies (about 1/2 c.), crushed
1 c. plus 3 tbsp. sugar
2 lbs. room temperature cream cheese
2 tbsp. cornstarch
3 eggs
1/2 tsp. vanilla
6 drops red food color (optional)
1 c. sour cream

Puree strawberries, with their syrup, in a food processor or blender. Put pureed strawberries in a saucepan and simmer over medium heat until reduced to about 2/3 cup, approximately 10 minutes. Cool. Butter a 9 inch spring-form pan. Melt the 2 tablespoons butter. Grind almonds and vanilla wafers separately. Combine 1/2 cup of the almonds, the wafer crumbs, the melted butter, and 1 tablespoon of the sugar. Press into pan and coat sides. Chill. Heat oven to 325 degrees. Beat cream cheese, 1 cup of sugar, and cornstarch until smooth.

Beat in eggs, one at a time, and add vanilla. Beat in strawberries and food coloring (if using). Pour into prepared pan. Bake until a toothpick stuck in the center comes out slightly moist, about 1 hour and 15 minutes. Remove. Heat oven to 425 degrees. Combine sour cream and remaining 2 tablespoons sugar. Spread evenly to within 1/8 of the edge of cake. Return to the oven and bake until topping is set, 5 to 8 minutes. Cool and refrigerate. Work time, 40 minutes.