<http://schema.org/recipeInstructions>
" Preheat oven to 350 degrees F. Grease 9-inch springform pan; wrap outside of pan with heavy-duty foil to prevent batter from leaking during baking. In food processor with knife blade attached, pulse crumbs, butter, brown sugar, 1/4 teaspoon orange peel, and salt until combined. Transfer to prepared pan; firmly press onto bottom of pan in even layer. Wipe out processor. Bake crust 10 to 12 minutes or until golden brown. Cool completely on wire rack. Reset oven control to 325 degrees F. In food processor with knife blade attached, pulse ricotta until smooth. Add cream cheese and pulse until smooth. Add cornstarch and 1 cup granulated sugar and pulse until very smooth, scraping down side and bottom of bowl occasionally. In large bowl, with wire whisk, stir eggs until blended. Whisk in cream, vanilla, and remaining 1/2 teaspoon orange peel until well combined. Whisk in ricotta mixture until smooth. Pour batter onto crust. Bake cheesecake 1 hour. Turn off oven; let cheesecake remain in oven 1 hour. Remove cheesecake from oven. To help prevent cracking during cooling, run a thin knife between edge of cheesecake and pan as soon as cheesecake comes out of oven. Cool cake in pan on wire rack 2 hours. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled. In large bowl, combine strawberries, liqueur, if using, and remaining 1/4 cup granulated sugar until well mixed. Let stand at least 1 hour and up to 4 hours. To serve, remove foil and side of pan and place cake on plate. Decoratively arrange strawberries on cake; serve with remaining syrup."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a25937/berry-cheesecake-recipe-ghk0411/>