Heat oven to 350 degree F. Butter an 8-inch springform pan. Combine crumbs, walnuts, butter, and brown sugar in small bowl until crumbs are evenly moistened. Pat evenly over bottom of prepared pan. Bake 10 minutes. Cool on wire rack. Keep oven on. Tightly cover outside bottom and sides of springform pan with heavy-duty foil.
Meanwhile, puree cottage cheese in food processor or blender until smooth. Beat cream cheese in large bowl at medium-high speed of electric mixer until light and fluffy, about 2 minutes. Beat in cottage cheese. Gradually beat in granulated sugar, scraping side of bowl with rubber spatula, until completely smooth, 3 minutes. Reduce speed to medium; beat in lemon peel, lemon juice, vanilla, and salt. Add eggs one at a time, beating just until blended after each addition. Beat in sour cream just until smooth.
Pour filling over crust in pan; place in larger roasting pan. Place pan on oven rack. Pour enough hot water into roasting pan to come 1 inch up side of springform pan. Bake 1 hour 15 minutes, until center is just set. Remove cheesecake from hot water. Cool completely in pan on wire rack. Cover and refrigerate overnight. Just before serving, run knife around edge of pan and remove springform ring. Serve with Strawberry Sauce. Garnish with berries, if desired. Makes 12 servings.
Puree strawberries in syrup in food processor or blender until smooth. Transfer to bowl and stir in sliced strawberries. Makes 3-1/3 cups.