1 pie crust shell
6 oz. cream cheese, softened
2 tsp. sugar
1 qt. fresh strawberries, washed, hulled and halved
1/3 c. sugar
3 tsp. cornstarch

Prepare pie crust according to package directions; cool. In a small bowl, combine cream cheese and sugar. Beat until smooth; spread into bottom of cooled crust. Puree half of the strawberries, remaining sugar, and cornstarch. Cook and stir over medium low heat until mixture thickens and becomes clear, about 7-10 minutes. Remove from heat. Stir in remaining strawberries. Let cool 10 minutes, pour into baked crust. Refrigerate at least 3 hours. If desired, serve with whipped cream.