Preheat oven to 160 C or 320 F. Grease and line a 20 x 6.5 cm spring-form cake tin.

Place biscuits in the bowl of a food processor, and process until the mixture resembles fine breadcrumbs. Add butter. Process until combined. Using the back of a spoon or glass, press the mixture into the base of the cake tin. Chill for 30 minutes or until needed.

To make the filling or cream cheese layer, place cream cheese, sugar and lemon zest in a bowl and beat until smooth. Beat in yogurt. Add eggs, one at a time, beating to combine after each addition. Beat in lemon juice. Set aside.

Arrange strawberries in a single layer over the biscuit base. Pour the cream cheese cheese mixture over strawberries, tap gently to remove air bubbles, and bake for 50 minutes to 1 hour or until light golden and just set.

Turn the oven off, and allow to cool in the oven with the door slightly ajar. Refrigerate for 4 hours or until cold.

Top with strawberries and lemon slices, if desired.