In a food processor, blitz the Lemon Burst cookies with 2 tbsp of melted butter. Once this has combined and looks crumbly, evenly spread this mixture on the bottom of a parchment lined 9" springform pan. You can use a small offset spatula to evenly press down the crust mixture around the bottom of the pan.
Next, using either a blender or food processor, combine remaining ingredients until smooth and evenly mixed.
Slowly pour the strawberry filling over the cookie crust. Use a rubber spatula to make sure it is even and nicely level all the way around. Feel free to garnish with a sprinkle of lemon zest before chilling. Let this chill for 2 hours in the fridge, and you have a delicious and easy no-bake cheesecake. The only challenge will be to not dive in before it is ready!