Valentine's Day Strawberry-lime Cheesecake

Ingredients Crust 1/2 cup(s) slivered almonds 1/4 cup(s) sugar 2 tablespoon(s) potato starch 1/2 cup(s) matzo cake meal 4 tablespoon(s) unsalted butter, softened

Filling 4 package(s) (8 ounces each) cream cheese, softened 1 1/2 cup(s) sugar 1 cup(s) sour cream, at room temperature 1/4 cup(s) potato starch 4 large eggs, at room temperature 1 tablespoon(s) grated lime zest 1/3 cup(s) lime juice

Topping 1 pound(s) container strawberries, hulled and sliced 1/4 cup(s) sugar

Directions Heat oven to 325 degrees F. Butter the bottom of a 9x3-inch spring-form pan. Crust: Pulse almonds, sugar, and potato starch in a food processor until almonds are finely ground. Add matzo cake meal and pulse to combine. Add butter; pulse to blend.

Press crumbs into bottom of prepared pan. Bake 15 minutes or until crust is golden; cool on a rack. Butter sides of pan. Filling: Beat cream cheese, sugar, sour cream, and potato starch in a large bowl with a mixer on medium speed, until smooth.

On low speed, beat in eggs, one at a time, until blended. Beat in zest and juice, then pour over crust. Bake 1 hour, or until puffed around edges and center still jiggles slightly when shaken. Turn oven off; let cheesecake sit in oven with door ajar for 1 hour. Remove cheesecake to a wire rack.

Carefully cut around edges of cheesecake to loosen it from pan. Cool completely on rack. Cover and refrigerate at least 4 hours, or up to 2 days ahead. Up to 4 hours before serving, remove pan sides; loosen cheesecake from bottom of pan, and slide onto serving plate.

To serve, toss strawberries and sugar in a medium bowl; let stand until syrupy. Spoon some strawberries on top of cheesecake; serve remaining with slices.