To make sweet pastry: in a bowl, cream Butter (1/2 cup), Granulated Sugar (1/4 cup) until is light and fluffy. Add Large Egg (1) and mix to combine. Add All-Purpose Flour (1 1/3 cup) and Salt (1/4 teaspoon) and mix until it forms a ball.
Pat dough onto the bottom and up the sides of a 9 inch or 10 inch tart pan. Cover with plastic wrap and place in the freezer for 15 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Prick the bottom of dough with a fork do it doesn't puffs up while it bakes. Bake for 5 minutes at 400 degrees F (200 degrees C).
Then bake for 15 minutes at 350 degrees F (180 degrees C). Allow it to cool completely.
To make the cheesecake filling: In a bowl, add Cream Cheese (12 ounce), Granulated Sugar (2/4 cup) and Lemon (1/2). Cream together until is smooth and fluffy. Add Heavy Cream (1 cup) and Vanilla Extract (1/2 teaspoon) and mix until the mixture thickens. Fold in Lemon (1) cover it and refrigerate until ready to use.
Wash and pat dry fresh Fresh Strawberry (16 ounce). Slice them.
Add cheesecake filling to cooled crust and spread evenly. Top with sliced strawberry. Refrigerate until ready to serve. The more time it has in the fridge, the better it tastes.