| 1 | Preheat oven to 400°F. |
| 2 | Spray and 8" springform pan with non-stick cooking spray. |
| 3 | In a large bowl, with an electric mixer, beat ricotta cheese until smooth; add eggs one at a time, beating well after each addition. |
| 4 | Add sour cream, honey, 2 tsps. of the lemon juice and the lemon peel; beat until combined. |
| 5 | Pour mixture into prepared springform pan; set pan in 13x9 baking pan. |
| 6 | Pour hot water into the baking pan until it comes halfway up on the sides of the springform pan. |
| 7 | Bake 1 hour or until top feels firm to the touch. |
| 8 | Cool to room temperature. |
| 9 | Set aside 5 whole strawberries for garnish; slice the remaining berries. |
| 10 | In a blender combine the sliced strawberries, sugar and remaining 1 tsp lemon juice; puree until smooth. |
| 11 | Strain through cheesecloth into a small bowl. |
| 12 | Carefully remove sides of springform pan from cheesecake. |
| 13 | Cut reserved strawberries into halves. |
| 14 | Garnish cheesecake with sliced kiwi fruit and halved strawberries; serve with strawberry sauce. |
