Crush the cookies in a zip lock bag until all of the cookies are crumbled.
Add melted better, sugar, lemon zest and salt to the bag. Be sure to coat all the cookie crumbles.
Press the crust mixture into the bottom of a 9x13 dish. Place in the frezeer.
Beat heavy cream until you see stiff peaks and then set aside.
In a seperate bowl, beat cream cheese, sour cream, vanilla and lemon juice until smooth.
Add in confectioners sugar one cup at a time and continue to beat until smooth.
Fold in the whipped heavy cream.
Remove the 9x13 dish from the freezer with the crust. Spread your cheesecake mixture over the crust with a spatula.
Chill for at least 4 hours.
Upon removal from the fridge, you can garnish with freshly sliced strawberries and lemon slices. Enjoy!