Preheat oven to 325 degrees F.
Add the softened cream cheese to stand mixer bowl. Using paddle attachment, beat on medium speed until smooth, about 4 minutes. Scrape down bowl.
Add granulated sugar to stand mixer bowl. Beat on medium speed until smooth, about 4 minutes. Scrape down bowl.
Add fresh strawberry purée to stand mixer bowl. Beat on low speed until fully incorporated, about 1 minute. Scrape down bowl, if necessary.
Add heavy cream and vanilla bean paste to stand mixer and beat on low speed until fully incorporated, about 30 seconds. Scrape down bowl, if necessary.
Add eggs one at a time and beat 1 minute after each addition.
Pour the cheesecake batter over cooled almond crust.
Place the springform pan into the roasting pan. Place roasting pan on middle rack of preheated oven.
Add enough water to the roasting pan to go about 1-inch up the side of the foil wrapped springform pan.
Bake the cheesecake for 60 to 70 minutes in preheated oven. Turn off the oven, do not open the door and let the cheesecake continue to bake while the oven cools, about 45 minutes. Remove the springform pan from the roaster and place on wire rack. Remove foil and cool cheesecake to room temperature.
Leave the cheesecake in the springform pan, cover top loosely with foil and refrigerate several hours, preferably overnight.
When ready to glaze, unhinge springform pan and lift away side.