Sprinkle the bottom of a lightly greased 20cm springform pan with the biscuit crumbs.
Combine the cream cheese and sugar. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the lemon juice, vanilla essence and lemon zest. Pour batter into the pan.
Bake in preheated oven for 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Combine apricot jam and water in a small saucepan. Heat thoroughly, stirring occasionally. Arrange strawberries on top of the cheesecake. Spoon jam mixture over strawberries. Chill.