Puree half of the strawberries with 3 tablespoons of sugar in a blender.

Transfer the mixture to a pot and stir in the cornstarch.

Bring to a boil over medium heat, cooking until thickened, about 1 minute.

Remove from heat and let it cool.

In a nonstick skillet, toast the almonds over medium heat for about 3 minutes until they are golden brown. Let them cool.

Coat an 8-inch by 3-inch springform pan with cooking spray.

In a food processor, grind 3/4 cup of the toasted almonds until finely ground. Transfer to a bowl.

Mix in the graham cracker crumbs, 2 tablespoons of sugar, and melted butter.

Press the mixture firmly into the bottom of the prepared pan.

Refrigerate the crust for 30 minutes to set.

Beat the cream cheese and the remaining sugar together on medium speed until smooth and creamy. Add in the vanilla extract and beat until well combined.

In a microwave-safe bowl, mix 2 tablespoons of water with the gelatin. Let it stand for 5 minutes to bloom.

Microwave the gelatin mixture for about 15 seconds until melted.

Stir 1 cup of the cream cheese mixture into the melted gelatin until well combined.

Fold this mixture back into the remaining cream cheese mixture. Gently fold in the whipped topping.

Spread half of the cream cheese mixture evenly over the chilled crust.

Dollop 1/2 cup of the cooled strawberry sauce over the first layer of cheesecake filling.

Spread the remaining cream cheese mixture over the strawberry sauce layer.

Top with the remaining strawberry sauce and fresh strawberries.

Cover the cheesecake and chill in the refrigerator for at least 6 hours or until firm.

Run a knife around the edge of the cheesecake to loosen it from the pan.

Remove the side of the springform pan.

Garnish with the remaining toasted almonds on top before serving.