1 c. granola
2 tbsp. packed light brown sugar
1 tbsp. grated lemon zest
1 tbsp. & 1 tsp. unsalted butter
3/4 c. lemon yogurt
3/4 c. ricotta cheese
1/2 c. cream cheese, room temperature
2 tsp. cornstarch
1 tsp. vanilla
3 eggs
1/2 c. sugar
3 c. sliced strawberries, for garnish

Preheat oven to 350 degrees. Combine granola, brown sugar and 1 teaspoon lemon zest in food processor. Process until fine. Add butter and process until mixture begins to come together. Using back of a spoon, press mixture into bottom sides of a 9 inch tart pan with removable bottom. Bake for 10 minutes. Remove from oven. Leave oven on.

Puree yogurt, cheeses, cornstarch and vanilla in food processor. Add eggs, sugar and remaining 2 teaspoons lemon zest. Process until smooth. Gently ladle filling into crust, place on baking sheet. Bake until set, 30 minutes. Cool cheesecake on wire rack. Refrigerate until chilled, about 2 hours. Remove side of tart pan. Arrange strawberries on top before serving. 8-10 portions.