2 (3 oz.) pkgs. cream cheese, softened
1 c. whipping cream
1 tsp. vanilla extract
1 graham cracker pie crust
1 qt. strawberries
1 tbsp. cornstarch
1/4 c. sugar
3/4 c. sugar

In large bowl with mixer at medium speed, beat cream cheese, whipping cream, vanilla extract and 1/4 cup sugar until stiff peaks form. Spoon cream cheese mixture into pie crust; cover and refrigerate until set, about 3 hours.

Meanwhile, prepare strawberry glaze; wash and hull strawberries. Pat dry on paper towels. With potato masher, crush half of the strawberries. Reserve remaining whole strawberries. In a pan, mix cornstarch, about 3/4 cup sugar and 1/3 cup water until blended. Add crushed strawberries and cook over medium heat until mixture boils and thickens. Boil 1 minute.

Remove saucepan from heat and cool glaze. When cream cheese filling is set, top with whole strawberries. Pour glaze over strawberries. Refrigerate until glaze is set, about 1 hour. Makes 6 servings, about 525 calories per serving.