Makes about 12 servings.
Preheat oven to 350ºF. Spray 9-inch tart pan with vegetable pan spray. Crumble cookie dough into medium bowl. Add ground almonds and ½ teaspoon almond extract; knead together ingredients until well mixed. Shape dough into a round disk. Place dough between parchment paper; using rolling pin, roll dough to form an 11-inch round. Remove top piece of parchment. Carefully invert dough into prepared tart pan; remove remaining parchment. Gently press dough into base and sides of pan. Bake 12-15 minutes or until golden brown. Remove pan from oven to cooling rack; cool 5-10 minutes. Carefully loosen edges of crust from pan; remove crust with base from rim of pan and cool completely.
In small bowl, whisk cheesecake pudding mix, milk, sour cream and remaining ½ teaspoon of almond extract until smooth. Spoon pudding mixture into cooled tart crust, spreading evenly. Arrange berries over top of pudding mixture as desired. Cover and chill at least 1 hour or until ready to serve. If desired, sprinkle confectioners’ sugar over berries before serving.