1. Prepare crust: In bowl of food processor with steel blade, pulse almonds until coarsely chopped, add graham crackers, flour and sugar, pulse together 30 seconds or until grahams are ground. Almond pieces are ok. Add melted butter to mixture. Pulse 2-3 seconds to combine.

2. Line springform pan with parchment paper and extend the paper outside the band rim of pan. This will make the well chilled cheesecake easier to remove from bottom of pan to the serving platter. Press crumbs into 10″ springform pan. Chill for 20 minutes.  If you want to bake the crust you can, bake at 375 for 8 minutes.  If baked crust let cool before filling. Baking the crust will speed up the process.

3. Prepare filling: Beat cream cheese with 1/2 cup confectioners sugar and almond extract. Spread mixture into cooled set crust. Chill while making fresh whipped cream topping.

4. Prepare whipped topping: In bowl of stand mixer fitted with whisk attachment, whip well chilled heavy cream with 1/4 cup confectioner’s sugar and extract to medium still peaks.

5. Spread whipped topping over the top of cream cheese filling. Smooth top with an off set spatula. Cover and chill up to 3 days. Add fruit right before serving.

Garnish: About an hour before serving, run a sharp knife around edges of spring form pan and cheesecake. Remove band from pan.  Place cheesecake on  serving platter. Arrange berries by alternating colors to form a wreath shape. Add 10-12 sage or mint leaves evenly around the berries.

Melt apricot jam in custard cup and with pastry brush, brush  jam over berries to give them great shine and little bit of sweetness.

Store cheesecake in refrigerator covered with loose plastic wrap.