An Unusual Cheesecake

June is here and with it comes strawberries.Those lush, juicy gems are everywhere They are the best in cheesecake"Nothing beats the blended flavors of the earthy berries with the sweet tanginess of cheese.It is as perfect marriage of flavor and texture. Melissa Clark discovered this in her column, A Good Appetite in yesterday's New York Times Dining section.She makes the ultimate strawberry dessert ,the cheesecake.This isn't your average diner one, a big almost Edam looking round with jellied clots of the fruit on top.This is a cheery pink one,made sophisticated with a mix of tart goat cheese and creamy store bought cream cheese.(I imagine you could use marscapone if need be). Also gelatin is used as the binder. red wine is also used to intensify the pink color and is first mixed with the gelatin. You can use orange juice instead or better yet strawberry juice ,fresh made or bought.Coarsely chopped fresh strawberries are used however frozen ones are also good.One of the best points about this cheesecake is that it is a no bake one.The mixture is poured into a waiting crust and then refrigerated for four to six hours. The crust is another matter.Ypu can use an already pre made Graham cracker crust.It makes sense, given the easiness of the recipe.However Ms. Clark goes purist with making her own.This is a raw dough baked until it"s crisp.The cheesecake is then poured into it.Is it better to go a step above and create a from scratch crust?Yes, if you have the time to spend on it.The cookie crust requires honey along with dark brown sugar and two kinds of flour.Since it is cookie dough it does have to be chilled for at least two hours.If you don't have the time,but still want a homemade crust,then grind up regular store bought Graham crackers.Crush these and mix with melted butter.Another idea is using chocolate wafers mixed with melted butter or margarine, Let it set and then pour the cheesecake into it.The finished product can be decorated with whole or halved berries. A strawberry cheesecake is a treat.This one goes beyond that as it becomes work of art.It is a different spin on the most classic of June desserts!