Strawberries and Cream Pie

After the girls and I picked berries, I made a sugar-free version of this for a helpful neighbor but made it again with sugar for us. I tweaked a few things in between, and here's the new version. It's essentially a strawberry glace pie with the addition of a cheesecake-like layer.

Prepare a single crust pastry and place in a pie dish but do not bake.

In a mixing bowl, combine 2 packages of softened cream cheese and 2/3 cup sugar. Blend well and then mix in 2 eggs and 1 tsp. vanilla, just until combined. Pour over pie crust and bake in a preheated 350 degree oven for about 20 minutes, or until center has set and pie crust is lightly browned. Let cool completely. If desired, combine 1/2 cup sour cream with sugar and vanilla, to taste and spread on top of cheesecake layer.

Meanwhile hull and wash enough strawberries to cover the pie, pointed sides up. Wash and hull an additional one cup berries and mash in a small bowl. Set aside. In a small saucepan, combine one cup sugar and three tablespoons cornstarch. Gradually stir in water and crushed berries and cook over medium heat, stirring constantly, until mixture thickens, boils, and becomes translucent. Stir in one tablespoon butter, set aside until cool, and then pour over the point-side-up, fresh berries. Spread smooth and then top/garnish with sweetened, whipped cream.