Ricotta Cheesecake With Strawberries

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2 8-oz. packages reduced-fat cream cheese, at room temperature

1 15-oz. container part-skim ricotta

1 1/4 cups sugar

4 large eggs, lightly beaten

2 tablespoons lemon juice

1 teaspoon vanilla extract

3 tablespoons all-purpose flour

3 tablespoons cornstarch

2 cups nonfat sour cream, at room temperature

2 tablespoons unsalted butter, melted and cooled

1 cup strawberry fruit spread (such as Polaner's)

15 large strawberries, hulled

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