Preheat oven to 350 degrees.

Place graham crackers in a zipper bag and crush with the back of a spoon or rolling pin.

Cover the bottom of a Springform pan with aluminum foil. Spray the bottom and sides of the pan with nonstick cooking spray.

Press graham crackers into bottom of pan and set aside.

Add first 8 oz bar of cream cheese and ¼ cup egg substitute to a food processor and blend.

Repeat with another bar of cream cheese and ¼ cup egg substitute.

Add the remaining 4 oz cream cheese, Greek yogurt and ¼ cup egg substitute and blend.

Add the last ¼ cup egg beaters, monk fruit/stevia, and vanilla extract and blend until smooth.

Pour the mixture into Springform pan (I used 9.5 inches) and bake for 40-45 minutes.

Remove from oven, spread sour cream on top and return to oven for 10-15 minutes.

Take out of the oven and let cool on wire rack.

Cover with plastic wrap and refrigerate for several hours or overnight.

While cheesecake is cooking, prepare the topping:

Separate defrosted strawberries from their juice.

In a small saucepan add strawberry juice, 1 teaspoon monk fruit/stevia, corn starch and lemon juice and cook until thick over medium heat.

If strawberries are whole, first slice them in half and add them to the juice mix once thickened.

Transfer to a dish, cover and refrigerate until ready to serve.

To serve:

Remove the outer ring of the pan and place cheesecake on a serving plate. Top with strawberries and sliced almonds.