Begin by carefully rinsing and drying your large strawberries, ensuring they're firm and bright. Using a paring knife, remove the green tops and hollow out the centers about half an inch deep, taking care not to pierce the sides. Optionally, sprinkle a little granulated sugar inside each strawberry before setting them upside down on a clean towel to help draw out moisture.

In a mixing bowl, combine softened cream cheese and sweetened condensed milk. Using an electric mixer on medium speed, beat the mixture until it's smooth, which should take about 2 minutes. Then, add the fresh lemon juice and vanilla extract, continuing to mix for another 30 seconds until well incorporated and creamy, creating a rich cheesecake filling for your strawberries.

In a small saucepan, gently heat the apricot jam over low heat, adding a splash of water to thin it out. Stir continuously until the jam is liquefied, which should take roughly 1 minute. Once melted, remove it from the heat and allow it to cool slightly while you prepare to fill the strawberries.

Using a piping bag fitted with a round tip or a small spoon, carefully pipe the creamy cheesecake filling into each hollowed strawberry. Fill them generously, allowing the filling to mound slightly at the top for a delightful presentation.

With the glaze slightly cooled but still warm, take a pastry brush and lightly brush each filled strawberry, ensuring an even coat.

For an extra touch of elegance, sprinkle toasted almond slivers or crushed pistachios on top of each cheesecake stuffed strawberry. Refrigerate the strawberries briefly for about 15 minutes, allowing the filling to set before serving.