Open the crescent dough and unroll on the counter.
Pre-heat the oven to 350°F.
Spray an 8-cup regular muffin pan with non-stick cooking spray.
Unroll crescent dough and separate into 8 individual triangles.
Place one crescent roll dough triangle in each of the muffin pan baking cups.
Fill each muffin cup with the cheesecake filling mixture.
Place 1 tbsp. of lemon curd on top of the cheesecake filling mixture.
Bring the small end of the triangle up and over the filling; it will be too long; fold back down and into the filling mixture.
Take each side, separately, and fold over the filling mixture.
Bring all edges of the crescent dough together and pinch so they are secure.
Place the muffin pan in the pre-heated oven and bake for 10 to 12 minutes or until the dough starts to turn golden brown.
Remove from the oven, place on a wire rack and allow to cool completely.
Remove from the muffin tin, place on individual serving plates, sift confectioners' sugar over the top and serve with fresh strawberries.
