1 pkg. (8 oz.) cream cheese
1/2 c. sugar
1 c. whipping cream
3 cups strawberry halves

In a bowl, beat cheese and sugar at high speed until fluffy. Still beating, pour cream into cheese mixture in a thin stream (if added too fast, mixture thins). Spread cream mixture evenly in crust. Mound strawberries on cream; remove pan rim. Makes 9 to 12 servings.

Nut crust:

In a blender or food processor, whip 1/2 cup walnuts or pecans to a fine powder. To processor add, 1 1/2 cups flour, 2 tablespoons sugar, and 3/4 cups chilled butter cut into chunks. Whirl until mixture holds together. Or rub with fingers to make fine crumbs. Pat into a ball. Press dough over bottom and up 1 inch sides of a 9 inch seam pan with removable rim (torte pan). Bake in 325 degree oven until a rich golden brown, 30 to 40 minutes. Cool in pan. Can be made a day ahead. Wrap airtight.