In a large bowl mix cream cheese, lemon juice, lemon zest and sugar until fluffy.
In a medium bowl beat heavy cream until stiff peaks form. Fold whipped cream into the cream cheese mixture and spread in a graham crust. Refrigerate 2 hours.
In a small saucepan combine all topping ingredients except strawberries. Bring to a boil over medium heat and let bubble 1 minute. Pour over strawberries and toss to coat. Arrange strawberries over cream cheese and refrigerate at least 4 hours.