Process the cookies, sugar, salt, melted butter and milk in a food processor just until crumbly, about 5 minutes. Divide crust mixture in half.

Grease a 9-inch cake pan and line them with parchment circles; press half of the crust mixture evenly into the bottom of the pan.

Heat oven to 350°F.

Beat cream cheese slightly. Add eggs, sugar, vanilla and lemon peel; beat until light and fluffy. Pour into crust. Add the rest of pie crust on top. Bake until firm, about 30 minutes. Refrigerate at least 8 hours.

Serve with sweetened strawberries if desired.