Prepare the Strawberry Sauce by washing and hulling the strawberries and chopping them into small pieces. Combine in a saucepan with sugar and lemon juice over medium heat for 5 to 7 minutes. Cool completely.

Make the Cheesecake Filling by beating cream cheese until creamy, then adding powdered sugar and vanilla extract until fluffy.

Whip the Heavy Cream until stiff peaks form, then gently fold it into the cream cheese mixture.

Combine the fillings by adding the cooled strawberry sauce to the cheesecake filling until evenly mixed.

Prepare the Topping by toasting the vanilla wafer cookies in a preheated oven at 350°F for about 5 minutes or until golden brown. Crush them.

Assemble the Cones by filling each waffle cone with the cheesecake filling and leaving space for the crushed wafers.

Chill the assembled cones upright in the refrigerator for at least 1 hour.