12 oz. semi-sweet chocolate pieces
2 (8 oz.) pkgs. cream cheese, softened
2 tsp. vanilla
8-inch graham cracker crust
16 oz. frozen sliced strawberries (in syrup), thawed
1 tbsp. lemon juice
1 tbsp. cornstarch
Whipped topping

Melt chocolate in heavy saucepan or double boiler over hot, but not boiling water; mix until smooth. Cool to room temperature. In separate bowl, beat cream cheese until fluffy; add chocolate and vanilla and beat until smooth and well blended. Pour into pie crust and chill until firm. Meanwhile, heat strawberries in small saucepan. Stir lemon juice and cornstarch together until smooth; add to strawberries and heat, stirring constantly, until clear and thickened. Cool to room temperature and pour over pie filling, spreading to crust. Chill. Top with whipped topping before serving.