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1
Prepare the crust: In the bowl of an electric mixer or a food processor, cream together butter and brown sugar until smooth, about 1 minute.
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2
Beat in honey.
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3
In a separate bowl, whisk together flours, cocoa, salt and cinnamon.
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4
With mixer running on low speed or using the pulse button on the food processor, add dry ingredients to butter mixture in two batches.
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5
Scrape dough onto a sheet of plastic wrap.
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6
Flatten into a disk and chill for at least 2 hours or overnight.
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7
Place dough round between two sheets of parchment or wax paper.
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8
Working quickly, roll out dough to a thickness of 1/8 inch.
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9
If dough becomes sticky, chill in refrigerator until firm.
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10
Transfer dough to an 8- or 9-inch springform pan.
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11
Press into bottom of pan and 2/3 up the sides (dont worry if the sides arent even).
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12
Prick bottom with a fork.
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13
Refrigerate 20 minutes.
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14
Heat oven to 325 degrees.
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15
Place pan on a baking sheet and transfer it to oven; bake until crust is golden and dry to touch, about 25 minutes.
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16
Cool completely on a wire rack.
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17
Meanwhile, prepare the filling: Put red wine in a small saucepan and sprinkle gelatin on top.
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18
Let rest for 5 minutes, until absorbed.
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19
Put pan over low heat and stir until gelatin dissolves.
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20
Dont let gelatin boil, which impedes its gelling power.
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21
Let cool.
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22
In a food processor or electric mixer, combine cream cheese, granulated sugar and goat cheese; blend until smooth.
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23
Stop once or twice to scrape down sides of bowl and blend again.
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24
Add chopped berries and gelatin mixture and blend until incorporated (berries will break down to a puree, which is fine).
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25
Scrape mixture into cooled crust; cover loosely with plastic wrap and refrigerate until set, at least 6 hours or overnight.
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26
Top with sliced or whole strawberries before serving.
