Heat oven to 350?. Grease 9-inch springform pan; set aside. Combine 1/2 cup sugar and butter in large bowl; beat at medium speed until creamy. Add 1 egg and 1 teaspoon almond extract. Continue beating, scraping bowl often, until creamy. Reduce speed to low; add flour and baking powder. Continue beating, scraping bowl often, until well mixed.

Gently press dough onto bottom of prepared pan. Sprinkle almonds over dough; set aside.

Combine all filling ingredients in medium bowl. Beat with wire whisk until smooth; pour over almonds. Bake for 60-70 minutes or until edges are lightly browned. (Surface of filling will be cracked.) Remove to wire cooling rack; cool completely. Remove sides of pan.

Arrange strawberry halves on top of cake. Brush or drizzle melted jelly over strawberries. Refrigerate at least 2 hours before serving.