CRUST
Preheat the oven to 350F.
Prep a 9-inch springform pan with baking spray or with butter; set aside.
In bowl of a food processor, pulse together the graham crackers (or cookies), sugar and melted butter until combined. Dump the crumb mixture into the bottom of your prepped pan pressing into the bottom and going up about 1-inch up the sides.
FILLING
Lower the oven temp to 300F.
In the bowl of a mixer add the egg whites with a pinch of salt. Beat until firm and stiff peaks form. Set the egg whites aside in a clean bowl.
Wipe out the mixer and add the ricotta, mascarpone, sugar, and corn starch. Beat on medium-low speed until everything is combined. Be sure to stop the machine and scrape sides of a bowl with a spatula to combine all the ingredients. Mix until smooth taking care to not over beat. Add the egg yolks one at a time and mix to combine. Add in the vanilla mixture. Stop machine and clean sides of bowl with spatula, combining all ingredients.
Fold the whipped egg whites into the cheese mixture. Take care to fold slowly and carefully to not deflate the egg whites too much.
Spoon the cheesecake batter into the springform pan and smooth it out with the spatula.
Place the cheesecake on the middle rack of the oven and bake for about 90 minutes, or until the top is golden and no longer wobbly when shaken. Turn oven off and leave cheesecake in the oven with the door slightly open for 20 minutes. Remove cheesecake and cool to room temperature. Cover with plastic wrap before placing to chill in the fridge.
Decorate with freshly whipped cream and strawberries. If you have a strawberry sauce, you could drizzle some on top.
Best refrigerated overnight or at least 3 hours.