For The Topping
5-6 cups fresh strawberries
½ cup sugar
2 limes, juiced
½ cup of blanco (silver) tequila
1. MAKE the topping: Hull, core and slice the strawberries, add to a mixing bowl and sprinkle with the sugar. Pour the tequila and lime juice over the berries, mixing well so that the berries are evenly coated. Cover and refrigerate for 2-3 hours or overnight.
2. MAKE the crust: Preheat the oven to 340°F. Blend the butter and oatmeal cookies by pulsing together in a food processor. Press the mixture into a 10″ springform pan, ensuring that the bottom is evenly covered. Bake for 10 minutes.
3. MAKE cheesecake batter: Using an electric mixer, blend together the ricotta, cream cheese, honey, sugar and tequila. Zest the lime into the bowl, then squeeze in the lime juice. Mix well.
4. ADD the eggs to the batter one at a time, using an electric mixer.
5. POUR the batter into the crust. Surround the pan with aluminum foil and place it onto a ridged baking sheet*. Fill the baking sheet with an inch of water to make a bain marie. The water provides moisture that keeps the top of the cheesecake from cracking; the foil keeps the water out of the springform pan.
6. BAKE for an hour at 340°F, or until the top of the cheesecake is golden brown. Cool on a rack, then chill the cheesecake in the fridge for 3 hours or ideally, overnight.
7. TOP with the tequila-infused strawberries and serve.
*Some professionals prefer ridged baking sheets for more even cooking, but you can certainly use a standard baking sheet.