Preheat oven to 350° F. Spray the bottom and sides of a 9" springform pan with non-stick cooking spray.

In a small bowl, using a fork, mix together the cookie crumbs and the melted butter.

Press the cookie crust into the bottom and sides of the springform pan. Place pan on a cookie sheet and set aside.

In a large mixing bowl beat together the softened cream cheese and sugar until smooth, about 3 minutes.

Add eggs to the cream cheese mixture one at a time, mixing for a minute in between adding each egg.

Beat in the lemon juice and vanilla extract.

Pour the batter into the prepared pan.

Drop the strawberry curd on top in small spoonfuls. Use a butter knife to swith the strawberry throughout the cheesecake.

Bake for 40-45 minutes, until the center is almost set, it will move a bit when shaken, but the top should be firm.

Cool for 10 minutes then use a knife to run around the outside edge of the pan to loosen it.

Cool for an additional 50 minutes, in the pan, on the counter.

Cover and refrigerate for at least 4 hours before serving. Remove from pan before serving.

Keep cheesecake covered and refrigerated.