Directions

1. Finely grind cookies in food processor and place in bowl. Mix in brown sugar and then add melted butter and mix until combined. Put into bottom of a an 8" springform pan and press until even and firm, covering entire bottom of pan. Wrap outside of pan with 2 layers of heavy duty aluminum foil and set aside.

2. Place cream cheese in food processor and blend until smooth. Add ricotta and blend until just combined and set aside.

3. In large bowl whisk sugar, eggs, lemon juice, vanilla, corn starch, flour and melted butter. Add cream cheese mixture and mix well. Add sour cream and mix well. Pour into prepared springform pan.

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1. Place a paper towel over top of pan and cover with layer of foil. Add 1 ½ cups water to bottom of pressure cooker and lower pan onto a trivet in pot. Lock lid, bring pot up to high pressure and cook 50 minutes. Remove from heat let pressure release naturally about (10-15 minutes). Open lid and let pan sit for 5 minutes before removing from pot. Carefully uncover (there may be steam). Let cool to room temperature. Remove foil side wrap. Cover and refrrigerate at least 4 hours. Can be made 3 days ahead.

2. Garnish instructions:
3. Slice half of strawberries and set aside.

4. Puree the rest of strawberries and place in small sauce pan with sugar, cornstarch and water. Bring to a boil and boil for 1 minute. Cool before serving.

5. To serve - run knife around edge of cake and open up springform. Slice cake with warm knife and place on a plate. Spoon some sauce over top and top with sliced berries.

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1. Preheat oven to 350 degrees. Place foil wrapped pan into a large baking pan. Add boiling water to baking pan to cover the bottom half of spring form. Bake for 1 to 1 ¼ hours until cake is set and wiggles like jello. (It will firm up as it cools) Remove springform from water bath and place on rack to cool. Remove foil wrap, cover and refrigerate per instructions above.