Preheat the oven to 375 degrees F.
In a bowl, mix together the crumbs, sugar, and cinnamon. Add the butter and mix well. Using the back of a spoon, press evenly into the bottom and slightly up the sides of a 9-inch springform pan. Bake until golden, about 8 minutes. Remove from the oven and cool before filling.
In a large bowl, beat the cream cheese with the paddle attachment of an electric mixer, or with a large, heavy wooden spoon until creamy and smooth. Add the sugar a few tablespoons at a time, and when well incorporated, add the flour, lemon peel, orange peel, and vanilla extract. Add the eggs and heavy cream, beating on low speed just until combined, scraping down the sides of the bowl to incorporate all the ingredients.
Pour the batter into the prepared pan and bake in the middle of the oven until set, but the center is still slightly soft (but not wobbly), about 55 minutes to 1 hour and 10 minutes. Remove from the oven, loosen the outer ring, and let cool in the pan on a wire rack. Refrigerate the cake, loosely covered, for 6 hours or overnight.
Remove the cake from the refrigerator and bring to room temperature.
Wash strawberries. Then remove stems and cut into halves. Set aside. Combine water and sugar in a small stock pot on high heat. Stir until sugar dissolves completely. Then bring to a boil. Add orange juice and continue to boil for about 5 minutes. Add strawberries, and continue to boil for about 3 minutes, or until strawberries are cooked but not too soft. Remove 1/2 the strawberries, set aside and let cool. Continue to cook the other half, until really soft and mushy. Remove from heat. With a hand blender or potato masher, crush strawberries until a jam like consistency forms. Return to the heat and cook down until a thick sauce forms, for about 10 more minutes. You may need to stir constantly to prevent sticking. Strain strawberry sauce to remove chucks of strawberries, leaving a nice thick sauce. The strawberries you set aside before will be used to top the cheesecake followed by the sauce.