Prepare 9 in. springform pan with vegetable pan spray.
In medium bowl, combine graham cracker crumbs, butter and sugar; stir until combined. Press into bottom and 1/2 way up the pan sides. Refrigerate while making filling.
In food processor or blender, combine strawberries and 1/4 cup lemon juice; puree until smooth. Strain to remove seeds. In small saucepan, bring strawberry puree to boil, stirring constantly. Remove from heat. Sprinkle gelatin evenly over top and whisk vigorously to dissolve completely, about 2-3 minutes. Cool slightly.
In large bowl, beat cream cheese, 2/3 cup sugar and vanilla with electric mixer until light and creamy. Add strawberry mixture, heavy cream and lemon zest; beat until combined. Pour into chilled crust. Refrigerate until firm, 3 hours to overnight. Top with additional strawberries.