1 c. granola
2 tbsp. packed brown sugar
1 tbsp. grated lemon zest
1 tbsp. plus 1 tsp. butter
3/4 c. lemon yogurt
3/4 c. ricotta cheese
1/2 c. cream cheese
2 tsp. cornstarch
1 tsp. vanilla extract
3 eggs
1/2 c. sugar
3 c. sliced strawberries for garnish

Preheat oven to 350 degrees. Combine granola, brown sugar and 1 teaspoon of lemon zest in a food processor and process until fine. Add butter and process until mixture comes together. Press mixture into bottom and sides of a tart pan with removable bottom. Bake 10 minutes and remove from oven.

Puree the yogurt, cheeses, cornstarch and vanilla in food processor. Add eggs, sugar and remaining 2 teaspoons lemon zest. Process until smooth. Ladle filling into prepared crust and place on a baking sheet. Bake until set, 30 minutes. Cool on rack, then refrigerate 2 hours. Remove sides of tart pan and arrange strawberries on top and serve.