In a medium mixing bowl, beat cream cheese until fluffy, 2-4 minutes.
Slowly add the sugar in to the cream cheese while beating the mixture and scraping down the sides of the bowl as needed.
Add 1/4 of a cup of heavy cream and beat until the cream cheese is liquid consistency.
Then add all the remaining heavy cream and mix on high until it thickens.
Sprinkle the gelatin over the lemon juice in a small bowl and set it aside for at least 5 minutes to dissolve.
Microwave the mixture for 10-15 seconds. It should be completely liquid.
Slowly pour the warm gelatin in a steady stream into the cream as it mixes.
Continue to process the cream until it is the consistency of thick yogurt, about 1 minute.
Add lemon zest and mix until combined.
Pour mixture into the prepared crust and wrap in plastic wrap.
Refrigerate at least 2 hours before serving or 30 minutes in the freezer if in a rush.
Arrange sliced strawberries in rings around the top of the crust after chilling.