Preheat your oven to 425 degrees F.

In a small bowl, stir together graham cracker crumbs, melted butter, and sugar until well combined. Transfer the mixture to a 9-inch springform pan.

2 Using a flat-bottomed measuring cup, lightly spread and firmly press the crust mixture into the bottom of the pan, pushing some up along the sides (about halfway to the top), forming the graham cracker crust. This will be easiest to do while the mixture is still slightly warm from the melted butter.

Place Crust into your preheated oven and bake for 5-7 minutes or until golden brown. Remove from the oven and set aside to cool.

Into a small saucepan, place strawberries, sugar, gelatin, and cornstarch. Slowly add in water, and stir to combine.

Transfer your pot to the stove, and begin heating on medium-high heat. Stir regularly until the mixture comes to a full boil. Allow the topping to boil for 1-2 minutes, or until thickened enough to coat the back of your spoon.

Once thickened, remove the topping from the heat and transfer to a small bowl. Place the bowl of topping into the fridge to begin cooling. Stir the topping every 30 minutes while it cools. (You want it to thicken as it chills, but still be a pouring consistency.)

As the topping cools, begin making the other components of your cheesecake.

Place your cream cheese and sugar into a large mixing bowl, and using an electric hand mixer, mix on high until the cream cheese and sugar have become completely smooth. Try to smooth out any lumps in the mixture before proceeding.

Once the sugar and cream cheese are combined, add the sour cream, vanilla, and one egg. Mix until combined. Add the last 2 eggs one at a time, mixing between each addition until the cheesecake batter is smooth with no lumps remaining.

Once smooth, stir in the amaretto until well combined.

Pour the cheesecake mix into the crust inside the springform pan, and smooth out the top.

Place the cheesecake into the oven and bake for 10 minutes at 425 degrees F.

Once the 10 minutes have passed, open the oven door to allow some heat to escape, close it again, and decrease the oven temperature to 325 degrees F. Continue baking for another 30-35 minutes until the sides have set, but the center still has a little bit of a wobble to it.

Once done, pull from the oven, and allow to cool to room temperature before placing in the freezer for roughly 1 hour to finish setting quickly. (You can also chill in the refrigerator, but it will take approximately 2-3 hours)

Once fully set, proceed to making your sour cream topping.

Preheat your oven to 475 degrees F.

Into a small bowl, add your sour cream, sugar, vanilla, and almond extract. Stir vigorously for 1-2 minutes until the mixture is completely smooth and the sugar has dissolved.

Next, remove your chilled cheesecake from the freezer or fridge, and top with the sour cream mixture. Place the topped cheesecake into the preheated oven for 5 minutes, or until the sour cream layer has set slightly.

Once baked, remove the cheesecake from the oven and place it back into the freezer for chill back down for 30 minutes.

Once the cheesecake has chilled and the strawberry topping is a thick, pourable consistency, remove them both from the freezer or fridge.

Next, carefully pour your strawberry topping evenly over the top of the cheesecake, making sure to contain it to the top of the cheesecake and to keep it from running down the sides.

Once the topping has been poured, carefully place the cheesecake back into the fridge to allow the topping to set fully for 2-3 hours. (It should get firm, and be of a similar texture to Jell-o.)

Once fully set, top with your favorite whipped cream (if desired), slice, serve, and enjoy!