In a saucepan, heat the strawberries, sugar and water over medium high heat. Reduce the heat to medium low and simmer for 10-15 minutes until strawberries are tender and the sugar dissolves completely. Set aside to cool completely.
In a large bowl, whip the cream to soft peaks.
In another bowl, whip the cream cheese, lemon curd, and icing sugar until combined.
Add a bit of the whipped cream to the cream cheese mixture to lighten it, then continue to mix in the remaining cream. Set aside.
You can serve this in 8 individual glasses or one large trifle dish. Layer 1/2 of the hot cross buns along the bottom of the glass(es). Then working around the edges, add a layer of sliced strawberries around the glass. Fill the interior of the sliced strawberry “ring” with half of the strawberry sauce. Add a 1/2 of the cheesecake filling and all of the chopped mini eggs. Repeat with another layer of hot cross buns, strawberries, strawberry sauce, cheesecake and garnish with the whole mini eggs. Indulge!