Make the crust: In a bowl, mix the crushed cookies, melted butter, sugar, and salt until it resembles wet sand. Press the mixture firmly into the bottom of an 8-inch square pan or a 9-inch pie dish. Use the bottom of a glass to pack it tight. Chill in the fridge while you prep the filling.

Whip the cream: In a cold bowl, whip the heavy cream to medium peaks. Don’t overwhip. Set aside.

Blend the cream cheese: In another bowl, beat the softened cream cheese, powdered sugar, vanilla, and lemon zest until smooth and fluffy, about 1–2 minutes. No lumps.

Fold it together: Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and light strokes to keep it airy.

Spread the filling: Spoon the cream layer over the chilled crust and smooth the top. Return to the fridge to set while you make the topping.

Prep the strawberries: In a saucepan, combine half of the sliced strawberries with the granulated sugar and lemon juice. Cook over medium heat for 3–4 minutes, stirring, until the berries release their juices and soften slightly.

Thicken the sauce: Stir the cornstarch and water together, then pour into the warm strawberries. Cook 1–2 minutes more until glossy and slightly thickened. Remove from heat and let it cool to room temperature. It should be pourable but not runny.

Fold in fresh berries: Stir in the remaining sliced strawberries for a mix of cooked and fresh texture.

Top and chill: Spread the strawberry mixture over the cream layer. Chill for at least 2–3 hours, or until set and easy to slice. Overnight is even better.

Serve: Cut into squares or wedges. Garnish with extra fresh berries and a few mint leaves if you’d like.