Creating a Strawberry & Almond Cheesecake is straightforward if you follow these steps carefully:

1. Preheat the Oven: Preheat your oven to 325°F (160°C) and line a 9-inch springform pan with parchment paper.
2. Prepare the Crust: In a bowl, mix almond flour, granulated sugar, and salt. Stir in melted butter until combined. Press the mixture tightly into the bottom of the springform pan.
3. Bake the Crust: Bake for about 10 minutes or until lightly golden. Remove from the oven and allow to cool.
4. Make the Filling: In a large bowl, combine softened cream cheese and granulated sugar. Beat until smooth. Add in vanilla extract, eggs, sour cream, and almond milk, mixing until well combined.
5. Fold in Almonds: Gently fold in sliced almonds into the filling mixture for an added crunch.
6. Pour into Pan: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
7. Bake: Bake the cheesecake for 50-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for another hour.
8. Chill: Once cooled, remove from the oven and chill for at least 30 minutes in the refrigerator.
9. Make Strawberry Topping: In a saucepan, combine strawberries, granulated sugar, lemon juice, and cornstarch (if desired). Cook over medium heat until the strawberries break down and release juices, about 5-10 minutes.
10. Cool Topping: Remove from heat and set aside to cool slightly.
11. Assemble the Cheesecake: Remove the cheesecake from the springform pan. Top with the strawberry compote and sliced strawberries where desired.
12. Serve: Slice and serve the cheesecake chilled, sharing this delightful treat with family and friends.