In medium bowl, combine graham cracker crumbs, butter, and sugar. Press cracker mixture into greased 8-inch cake pan. Freeze 10 minutes.

In separate bowl, cream together cream cheese, heavy cream, lemon juice and vanilla extract until light and fluffy.

Pour mixture on top of crust and spread out evenly; freeze until solid, about 4 hours. Cut into small chunks and return to freezer until ready to use.

In medium saucepan, combine strawberries, cornstarch, sugar, lemon juice and vanilla extract. Cook over medium-high heat, stirring often, until strawberries have softened and sauce has thickened, about 20 to 25 minutes.

Remove from heat and let cool 15 minutes. Transfer to container, seal tightly, and refrigerate 3 hours or up to 3 days (if made in advance).

In food processor, combine cream cheese, heavy cream, sour cream, sugar, vanilla, lemon zest, lemon juice, and salt. Process until smooth and thick, about 2 minutes.

Pour half the ice cream base mixture into large freezer safe container. Drizzle with half the strawberry sauce and top with half the cheesecake bites.

Using a long wooden skewer, swirl everything together. Top with remaining ice cream base, remaining strawberry sauce (reserving a bit for topping) and cheesecake bites (again, reserving a bit for topping). Swirl once more.

Cover with plastic wrap and freeze until firm, about 4 hours or overnight. To serve, scoop ice cream and serve with a drizzle of strawberry sauce and cheesecake bites.