Combine crushed cookies with melted butter. You can crush them using a food processor or put them in a Ziploc bag and roll over with a rolling pin until finely crushed. Line an 8-inch springform with wax or parchment paper. Press Oreo mixture on the bottom of the pan. Refrigerate.
In the meantime, beat the cream cheese with an electric mixer until smooth. Add sugar, heavy cream, vanilla and lemon juice. Mix well.
In a small bowl, pour boiling water over gelatin. Stir until gelatin is completely dissolved. Let cool slightly. If it cools too much and it hardens, microwave for 15-20 seconds. Do not boil.
Meanwhile, if using, remove stems from strawberries and slice. Line the side of the springform with strawberry slices.
Gradually beat in gelatin mixture into the cream cheese mixture. Pour over the Oreo crust and refrigerate until set, about 4 hours.
Gently remove the rim of the springform. Run a knife alongside the rim first, then using a kitchen torch or a hot towel warm up the sides a bit and release it.