Preheat oven to 350°. Grease or spray a 9 inch removable bottom tart pan. A 9 inch springform pan will also work.
Process grahams into fine crumbs. Add the 2 tablespoons sugar, melted butter, and water and pulse to mix, then rress mixture into the bottom and about 3/4 inch up the sides of the prepared pan. Bake at 350° for 10 minutes or until lightly browned. Let cool completely on a wire rack.
Filling: Mix together the softened cream cheese, 1/4 cup sugar, and extracts. Spread mixture evenly over bottom of tart shell.
Topping: place 1 cup strawberries in food processor; process until pureed. Combine strawberry puree, 1/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and let cool to room temperature, stirring occasionally.
Toss 4 cups of the best looking, similar-in-size strawberries with lemon juice, then arrange berries, bottoms up, in a circular pattern over filling. Spoon glaze evenly over berries. Sprinkle nuts around edge or sprinkle over the top.
Pipe light whipped topping or freshly whipped and sweetened cream around the edges.
Cover and chill 3 hours.