New York Cheesecake

• 1 cup Graham cracker crumbs
• 1/2 cup Pecans, finely chopped
• 3 tablespoons Granulated sugar
• 1/2 teaspoon Cinnamon (Penzey's Vietnamese Cinnamon is the BOMB)
• 1 stick Butter, melted
• 1 pound Cream cheese, at room temperature
• 1 pint Sour cream, at room temperature
• 1 pound Whole milk ricotta cheese, at room temperature (15 oz. container works fine)
• 4 Eggs, room temperature
• 3 tablespoons Cornstarch
• 3 tablespoons Cake flour (such as Swan's Down)
• 1 cup Granulated sugar
• 1 tablespoon Vanilla
• 1 tablespoon Lemon juice
• 1 stick Butter, melted
• 1 quart Fresh strawberries
• 12 ounces Seedless red raspberry jam (Knott's Berry Farm makes one)
• 1 tablespoon Cornstarch
• 1/4 cup Cointreau, Grand Marnier, or other orange liqueur
• 1/4 cup Water

1. Crust:
2. Combine first five ingredients. Press evenly in the bottom of a 9-inch spring form pan. Bake at 350 for 10 minutes. Set aside.
3. Cake:
4. With electric mixer, blend cream cheese, sour cream, and ricotta cheese until very smooth. Add eggs, one at a time, blending thoroughly after each addition. Add 3 Tbsp cornstarch, cake flour, sugar, vanilla, lemon juice and 1 stick melted butter, and blend thoroughly. Pour the batter into the prepared graham cracker crust. Carefully slide the pan into a preheated 350 oven. Bake one hour, and turn off the oven, leaving the cake inside. for an additional two hours. The cake will continue to bake as the oven cools down. Cracks in the top of the cake are normal. Top with fresh strawberries and a glaze, or a different topping of your choosing.
5. Strawberry Glaze:
6. Several hours before serving the cake, wash and hull the berries, and dry completely on paper towels. Combine a little jelly with the 1 Tbsp cornstarch in a small saucepan and mix well. Add the remaining jelly, Cointreau, and water, and cook over medium heat, stirring frequently, until thickened and clear, about 5 minutes. Cool to lukewarm, stirring occasionally to help cooling.
7. Remove cake from springform, and place on a serving plate. Arrange the berries pointed end up over top of the cake. Spoon the glaze over the berries, allowing some to drip down the sides of the cake. Chill until set.

graham cracker crumbs, pecans, sugar, cinnamon, butter, cream cheese, sour cream, milk ricotta cheese, eggs, cornstarch, flour, sugar, vanilla, lemon juice, butter, fresh strawberries, red raspberry, cornstarch, water

Taken from www.epicurious.com/recipes/member/views/new-york-cheesecake-5b4e3acb2290b66b8e0e7da3 (may not work)