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1
Preheat oven to 350F.
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2
Wrap outside of 10-inch-diameter springform pan with 2 1/2-inch-high sides with foil.
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3
Bring butter and honey to boil in heavy small saucepan, stirring occasionally.
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4
Remove from heat.
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5
Finely grind vanilla wafers in processor.
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6
Add nuts and salt to processor.
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7
Add butter mixture and process until nuts are finely chopped.
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8
Press mixture onto bottom and 1 inch up sides of prepared pan.
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9
Bake crust until golden, about 12 minutes.
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10
Transfer to rack and cool.
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11
Reduce over temperature to 325F.
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12
Using electric mixer, beat cream cheese and ricotta cheese in large bowl until smooth.
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13
Mix in sugar and honey.
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14
Add eggs 1 at a time, beating well after each addition.
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15
Mix in vanilla and lemon extracts.
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16
Pour filling into crust.
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17
Bake pie until puffed, golden and center moves only slightly when pan is gently shaken, about 1 hour 10 minutes.
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18
Transfer to rack and cool completely.
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19
(Can be prepared 1 day ahead.
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20
Cover and chill.)
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21
Mix quartered strawberries and 1/3 cup honey in large bowl.
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22
(Can be made 4 hours ahead.
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23
Cover; chill.)
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24
Run small sharp knife around sides of pan to loosen pie.
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25
Release pan sides.
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26
Drizzle additional honey over pie in zigzag pattern.
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27
Transfer pie to serving platter.
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28
Using slotted spoon, transfer some of strawberry compote to top of pie, if desired.
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29
Garnish pie with strawberry blossoms, if desired.
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30
Cut pie into wedges and serve with remaining strawberry compote.
