Begin by lining an 8-inch cake pan with parchment paper and use cooking spray to adhere.

In a food processor, crush the sweet cookies until they resemble fine crumbs.

Mix cookie crumbs with melted butter, press into the pan, and freeze for 30-40 minutes.

Whip the cold heavy cream until stiff peaks form.

Beat cream cheese until smooth; add sweetened condensed milk, lemon zest, lemon juice, vanilla, and powdered sugar; combine until creamy.

Gently fold in whipped cream until no streaks remain.

Pour filling over the chilled base, spread evenly, cover with plastic wrap, and chill for at least 24 hours.

Cook chopped strawberries in a saucepan over low heat until soft; mash, then add powdered sugar and lemon juice, cooking until a jam-like consistency forms.

Once chilled, freeze the cheesecake for 40 minutes for easier unmolding; carefully remove it from the pan.

Spread cooled strawberry jam on top and decorate with reserved strawberries.