Beat the cream cheese, confectioners’ sugar, vanilla and lemon zest until light and fluffy.

Fold in the whipped cream. Then cover and refrigerate for at least 2 hours, or until required (will keep for 3 days).

Puree half the strawberries.

Quarter the remaining berries (if large, otherwise halve).

Combine the sugar and water in a pan and stir over low heat to dissolve the sugar, then turn up the heat to medium high and cook for 4 to 5 minutes without stirring until a golden caramel forms.

Remove from heat, stir in puree carefully (it may spit) then return to low heat and stir until smooth.

Let cool, then add reserved berries. Refrigerate until required.

Combine the crushed crackers, brown sugar and butter in a bowl and mix well.

In a clear glass, place some graham cracker crumble in the base.

Spoon over cheesecake mousse and top with strawberry caramel.