Use food processor or rolling pin to crush cookies (they do not need to be fine). Remove 1 tablespoon for garnish. Add remaining crumbs to a medium bowl and stir in butter until well combined. Set aside.
Strawberry Puree
Divide out 1 1/2 cups sliced strawberries and add to food processor along with ¼ cup granulated sugar and 1 teaspoon lemon juice. Process until smooth. Set aside.
Cheesecake
Beat cream cheese until very smooth, about 1 minute. Add powdered sugar, vanilla, and lemon juice and beat until smooth, about 2 minutes. Add sour cream and heavy cream and beat on medium high until smooth, thick and fluffy, about 3-5 minutes.
Assemble
Spoon 2 tablespoons cookie crumbs into 6 parfait glasses (or whatever glass/dish works for you). Top with 1/4 cup strawberry slices, 1 tablespoon strawberry puree, ¼ cup cheesecake; repeat layers. Garnish with reserved cookie crumbs and diced leftover strawberries. You may have strawberry puree leftover which you can drizzle over just before serving.
Chill for 1-2 hours. You can refrigerate longer but just be aware that the cookies will soften more.
Video
Notes
Don't miss the "how to make" recipe video at the top of the post!*Please don’t substitute! These cookies and their subtle almond flavor and crunchy texture MAKE these parfaits! I used Lazzarone Amaretti Cookie Snaps (happened to pick them up at world market) and they were heavenly.