Make the no-bake cookie crust: In the bowl of a food processor, pulse the cookies until it is finely ground. Add the butter; process until moist crumbs form. If it seems to dry, you could add a little water (or milk) a tablespoon at a time until you reach the right consistency.
Press cookie crumbs into the tart pans: Press this mixture into mini tart pans (4″ x 3/4″) or a 8-inch springform pan (or pie plate); press the crumbs up the sides of the pan. Reserve some crumbs to sprinkle on top of the cheese filling.
Chill the tarts: Place the tart pans in the refrigerator while you make the filling.
Prep the cheese filling: Beat together the mascarpone, sugar, vanilla and limoncello (or lemon juice) in a bowl until smooth; set aside.
Whip the heavy cream: Lightly whip the cream, and then fold it into the cream cheese mixture.
Add in the strawberries: Gently fold in the strawberry pieces.
Spoon into the tart pans: Spoon the cheesecake filling on top of the graham cracker crumb base and smooth with a spatula.
Sprinkle on crumbs: Sprinkle on each tart some more of the reserved cookie crumb mixture.
Chill the tarts: Place the tarts (or one normal size tart) in the refrigerator for 3 hours or overnight. The longer it chills, the easier it is to slice. Enjoy!