• In a food processor, combine cream cheese, lemon juice, and creme fraiche.  Process until smooth.  Add milk, cream and ¼ cup sugar.  Puree until smooth.
•  Reserve a couple slices of strawberry. Place remaining strawberries in a bowl. Add 2 tablespoons sugar to sliced strawberries. Toss to combine. Let mixture sit for 10 minutes for strawberries to expel juices. Lightly mash until strawberries resemble a chunky salsa.
  
• Place a couple slices of strawberries into each popsicle mold. Fill the popsicle mold about ⅓ full of cheesecake batter. Follow with a heaping spoonful of strawberry sauce. Fill mold with more cheesecake batter, followed with more strawberry sauce. Add enough cheesecake batter until molds are almost full.
• Place a layer of foil over the popsicle mold. Insert wooden sticks into the mold and place in the freezer for at least 3 hours, or until popsicles are solid.
  

Coating:

• In a food processor, pulse together graham crackers, rice cereal, freeze dried strawberries and sugar.  No need to grind into a powder, leave mixture a bit chunky for texture.
• Drizzle melted white chocolate over frozen popsicle. Sprinkle coating over chocolate. Enjoy immediately.