Line a 9-inch square baking dish with parchment paper, leaving some paper hanging over the sides. Set aside.

In a food processor, pulse the wafer cookies until fine crumbs form. Transfer the crumbs to a bowl, add the sugar, salt, and melted butter, and mix until combined.

Press the cookie mixture into an even layer in the bottom of the baking dish. Place in the freezer to set.

In a blender or food processor, combine the cream cheese, granulated sugar, powdered sugar, sour cream, strawberries, strawberry preserves, lemon juice, lemon zest, and vanilla. Blend until smooth.

Transfer the mixture to a large mixing bowl and gently fold in the whipped topping until smooth. Stir in the lemon juice.

Pour the filling over the chilled crust. Freeze overnight.

Slice into cheesecake squares, let them sit at room temperature for 20 minutes, and serve.