How to Make It
To prepare the crust, place cookies in the bowl of a food processor; pulse until coarse crumbs form. Add melted butter; process until mixture is moist and clumps together easily. Press crumb mixture evenly along bottom and up sides of a round (9-inch) springform pan lined with parchment paper. Allow crust to chill in the refrigerator for 15 minutes.
To prepare the filling, combine cream cheese, hazelnut spread, condensed milk and lemon juice in a large bowl; beat with an electric mixer for 3-4 minutes or until the mixture is smooth.
Line the bottom layer of the crust with the strawberry halves, flesh side facing down. Pour the cream cheese mixture over the strawberries and lightly tap the springform pan to release air bubbles. Smooth the top of the filling with a spatula until it's even. Cover the springform pan with plastic wrap. Refrigerate for up to 4 hours or overnight. Use a warmed knife (dipped in hot water for 1 minute) to run around the edge of the pan to allow the cheesecake to loosen easily. Serve immediately or store in the refrigerator for up to 2 days.