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To make the crust:
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Preheat oven to 325F.
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Coat a 9-inch-diameter springform pan with cooking spray or grease with butter, then flour the pan.
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Add the graham cracker crumbs, sugar, and cinnamon in a medium bowl, and mix until well blended.
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Stir in the butter until incorporated.
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Press the mixture onto the bottom of the prepared pan.
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(not sides, bottom only)
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Bake until the crust is set, 10 to 15 minutes.
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Let cool completely.
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Keep the oven running at the same temperature.
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To make the filling:
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Add the cream cheese and sugar in a large mixing bowl with an electric mixer until very smooth.
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Beat in the mascarpone cheese until smooth.
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Beat in flour until well mixed.
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Add eggs 1 at a time.
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Beat in vanilla, lemon juice, lemon peel, and salt until just incorporated and well blended.
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Pour into the pan with the pre-baked crust.
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Transfer into the oven and bake until puffed around the edges and the center moves slightly when pan is gently shaken (center may fall and crack), about 1 hour.
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Turn off the oven, leave cake in the oven with door closed, another 1 hour.
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Remove the cake from the oven to a wire rack and allow to cool completely.
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Stir sour cream until smooth; spread on top of the cake.
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22
Chill the cake in the frige overnight.
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23
To make the glaze:
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Mix together rhubarb, strawberries, sugar, 23 cup water, and lemon juice in a large saucepan.
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Bring to a boil, stirring until the sugar dissolves.
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Reduce heat and simmer until the rhubarb is tender, 8 to 10 minutes.
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Remove from the heat and let cool 10 minutes.
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Pour the mixture through a strainer set over a 4-cup measuring cup, pressing on the solids to extract 1 1/2 cups liquid.
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Return 1 1/2 cups liquid to the same saucepan, bring to a gentle simmer over medium heat.
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Add the cornstarch and 3 tablespoons of water in a small bowl, and whisk until well mixed.
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Stir into the liquid in the saucepan, stir or whisk constantly until mixture boils and thickens, 7 to 8 minutes.
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Pour the glaze into the small bowl, refrigerate until chilled, about 2 to 1 1/2 hours.
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Spread the glaze evenly over the cheesecake.
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Keep the cheesecake refrigerate for at least 6 hours and up to 1 day.
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To make the chocolate-covered strawberries:
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Line a small baking sheet with a waxed paper or parchment papper.
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Add the chocolate in a top of double boiler set over simmering water, cook and stir until smooth.
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Remove the chocolate from over the water.
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Dip the strawberries halfway into the melted chocolate.
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Gently shake off the excess chocolate, set on the prepared sheet.
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Refrigerate until the chocolate is set, at least 30 minutes and up to 5 hours.
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42
Arrange the chocolate covered strawberries around the top edge of the cake.
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Slice and enjoy!
