Preheat over to 475 degrees F. Lightly grease a 10 inch spring-form pan. Process graham crackers in food processor and mix with 6 tablespoons melted butter and 4 tablespoons sugar. Pat in bottom and halfway up the sides of  pan. Refrigerate crust while making batter.

Beat cream cheese and ricotta until smooth. Add sugar, lemon juice, vanilla extract, cornstarch, flour,6 tablespoons melted and cooled butter and eggs one at a time beating after addition of each, until incorporated.  Add sour cream last and beat until combined.

Fill roasting pan with hot water and place on lower oven shelf. Pour batter into spring-form pan and bake (on higher shelf) at 475 degrees F for 10 minutes then decrease temperature to 200 degrees F and bake for 75-90 minutes. Turn off oven and leave cheesecake there for 3 hours. Remove from oven and let cheesecake cool at room temperature. Refrigerate overnight.

Slice 6 fresh strawberries using mandolin slicer and decorate cheesecake. (I also sprinkled milk chocolate and dark chocolate shavings over the cake). Serve with cut up fresh strawberries.