Cheesecake Filling:

1. Whisk together heavy cream, sugar, salt, vanilla, and lemon juice until thickened.
2. Add room temperature cream cheese and whisk on low speed until creamy. Be careful not to overmix.
3. Transfer the mixture to a piping bag fitted with a round piping tip.

Filling the buns:

1. Use a small knife to create a pocket inside each roll, being careful to keep the opening small.
2. Fill each roll generously with the cheesecake filling (about 25g per roll).
3. Clean up the edges and refrigerate while preparing the glaze.

Strawberry Glaze:

1. In a small saucepan, stir together strawberry jam, water, sugar, and cornstarch.
2. Cook and stir over low heat until thickened.
3. Remove from heat and let cool slightly.
4. Dip the top of each roll into the glaze, shaking off excess. Place on a wire rack.

Decoration:

1. Optionally, decorate the rolls with sliced strawberries and crushed graham crackers.