Line the bottom of a 9" springform pan with parchment or waxed paper.

Finely crush the Oreos in a food processor. Stir in the melted butter.

Set aside about a cup of the crumbs; press the remaining mixture into the bottom of the springform pan.

Strawberry Layer - Take the ice cream out of the freezer and let it soften in a large bowl until it is spreadable. In the meantime, wash and dice the strawberries. Stir them into the jam.

Press the ice cream onto the crust and level it with an offset spatula or spoon. Spread the strawberry jam mixture over the top. Cover with plastic wrap and place in the freezer.

Lemon Layer - Beat the cream in a large mixing bowl with an electric mixer until stiff peaks form. Add the sweetened condensed milk and lemon zest; beat until smooth. Slowly beat in the lemon juice at low speed.

Pour the lemon mixture over the berries. Cover and freeze for at least 6-8 hours, or until firm.

To serve - Remove from the freezer 10-15 minutes before serving. Spread the reserved crumb mixture on top of the cake.

Remove the cake from the pan. Cut into slices and garnish with additional diced strawberries if desired.