1. In a medium mixing bowl, beat the softened cream cheese with the powdered sugar and salt until completely smooth and fluffy, scraping down the sides of the bowl as needed.

2. Add the vanilla extract and fresh lemon juice, then beat again until fully combined and silky.

3. Pour in the cold heavy cream and continue beating until the mixture thickens slightly and looks like a soft cheesecake mousse.

4. Cover the bowl and refrigerate the cheesecake filling for about 30 minutes, or until it is firm enough to scoop and roll without sticking too much.

5. While the filling chills, place the golden sandwich cookies in a food processor or a zip top bag and crush them into fine crumbs with a few small pieces for texture.

6. Add the freeze dried strawberries to the crumbs and pulse or crush again until the berries are evenly distributed and mostly broken down.

7. Stir the melted unsalted butter into the crumb mixture until it is evenly moistened and begins to clump together like damp sand.

8. Spread the crumbs on a parchment lined baking sheet and toast in a 300°F (150°C) oven for 6 to 8 minutes, just until fragrant and very lightly golden, then let the crumbs cool completely.

9. Line another baking sheet with parchment paper and remove the chilled cheesecake filling from the refrigerator.

10. Use a small cookie scoop or spoon to portion the cheesecake mixture into small mounds, placing them on the prepared tray.

11. Working with one portion at a time, flatten it gently in your palm, spoon a small amount of strawberry jam into the center, and carefully wrap the cheesecake around the jam to enclose it fully.

12. Roll the filled cheesecake portion into a smooth ball and place it back on the parchment lined tray.

13. Repeat with the remaining cheesecake mixture and strawberry jam until all of the bites are shaped and filled.

14. Place the tray in the freezer for 30 to 45 minutes, or until the cheesecake bites are firm enough to handle without losing their shape.

15. Transfer the cooled strawberry cookie crumbs to a shallow bowl.

16. Roll each chilled cheesecake ball in the crumb mixture, pressing gently so the strawberry crunch coating adheres all over the outside.

17. For an extra thick layer of crunch, roll each bite in the crumbs a second time.

18. Return the coated Strawberry Crunch Cheesecake Bites to the tray and chill them in the refrigerator for at least 30 minutes before serving so the centers finish setting.

19. Serve the bites slightly chilled on a platter, with additional fresh strawberries on the side if you like.

20. Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage and thaw in the fridge before serving.