Preheat oven to 350 degrees. Spray a 9-inch pie plate with non-stick cooking spray.

Put graham cracker crumbs and butter in a bowl and mix until well combined. Press the mixture evenly into the prepared pan. Bake for about 7 minutes. Cool while preparing the filling.

In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese and sugar until smooth. Add the lemon juice and zest and mix well.

In a clean bowl, whip the cream using the whisk attachment until stiff peaks form. Take a big scoop of the whipped cream and stir it into the cheese mixture to lighten it up and then gently fold in the rest of the cheese mixture. Spoon into cooled pie crust. Cover lightly with plastic wrap and refrigerate for at least 8 hours. Can be made 1 day ahead.

Cut the stems off the strawberries so that the berries will lie flat, pointed side up on the top of the filling. Arrange the berries in concentric circles starting in the middle and working out.

Melt the jelly for about 30 seconds in the microwave. With a small spoon, drizzle the melted jelly over the strawberries. Serve immediately or refrigerate for up to a few hours.