1 pie crust shell, deep dish
8 oz. cream cheese, softened
1 tbsp. sugar
1 1/2 qt. fresh strawberries, washed, hulled and halved
1/2 c. sugar
4 tsp. cornstarch
Whipped topping

Prepare pie crust according to directions; cool. In a small bowl, combine cream cheese and sugar (1 tablespoon). Beat until smooth. Spread into bottom of cooled crust. Puree half of the strawberries, remaining sugar and cornstarch. Cook and stir over medium 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; serve with whipped cream.