Line the height of a 20cm springform tin with acetate or several layers of clingfilm. Place biscuits in the bowl of a food processor and blitz to fine crumbs. Add butter and ginger and blitz again to combine well. Reserving 1/4 of the biscuit mix for the top, press the rest into the base of the prepared tin. Place in fridge to chill while you make the filling.
Place gelatine sheets in a bowl of cold water and soak for several minutes. While the gelatine soaks, heat 75ml of the cream until warm. Remove gelatine from the water, squeezing to remove excess water, and add to the warm cream, stirring to dissolve gelatine fully. Set aside.
In a large bowl, combine the cream cheese, lemon juice and zest, and sugar. Using a hand mixer, beat until well combined and smooth. In a separate bowl, whip remaining cream to soft peaks.
Combine a little of the cream cheese with the gelatine mixture, then add this back into the main body of the cream cheese, stirring to combine well. Gently fold in the whipped cream.
Remove the chilled base from the fridge. Place a layer of strawberries, cut side facing out and pointy end up, around the edge of the tin. The moisture in the strawberries should help them to stay in place. Spoon the cheesecake mixture onto the centre of the base. Using a spoon, spread the mixture out to form an even layer. It should cover the tops of the strawberries. Press a layer of strawberries into the cheesecake mixture, and chill for 4 hours or until set.
Once set, spread the reserved biscuit crumbs over the cheesecake and gently press, using the back of a spoon to form an even crust. Set aside to chill while you prepare the topping.
Sweeten the cream with icing sugar to taste, and whip to soft peaks. Remove the cheesecake from tin and transfer to a serving plate. Using a piping bag fitted with a star nozzle, pipe kisses of cream, covering the top of the cheesecake. Using either a spoon or a piping bag, dot the strawberry jam between the kisses. Garnish with extra strawberries and serve.