Prepare Crust (if necessary):

• Have your pre-baked and completely cooled 9-inch graham cracker crust ready in its pie plate.

2. Make the Berry Glaze:

• Prepare the strawberries for the glaze: hull and quarter about 2 cups worth.
• In a small saucepan, toss these 2 cups of quartered strawberries with the cornstarch, ½ cup white sugar, and fresh lemon juice until combined.
• Place the saucepan over low-medium heat. Cook, stirring gently and frequently, as the strawberries release their juices and the mixture begins to bubble.
• Use the back of a spoon or a potato masher to gently crush the strawberries down as they cook.
• Once the mixture starts bubbling, turn the heat up slightly to medium or medium-high. Let it bubble gently (boil) for about 1 minute, stirring constantly to prevent burning, until the glaze has visibly thickened and become slightly translucent.
• Remove the saucepan from the heat and let the glaze cool completely to room temperature. It will thicken more as it cools.

3. Make the Cheesecake Filling:

• Ensure the cream cheese is fully softened to room temperature.
• In a large bowl, using an electric mixer, beat the softened cream cheese until completely smooth and creamy.
• Add the sifted powdered sugar and vanilla extract. Beat again on medium speed until well combined and smooth. Set aside briefly.
• In a separate, clean, chilled bowl, whip the cold heavy whipping cream with an electric mixer (using whisk attachments) until stiff peaks form.
• Gently fold the prepared whipped cream into the cream cheese mixture using a rubber spatula until just combined and no streaks remain. Be careful not to deflate the whipped cream too much.

4. Assemble the Pie Base:

• Spread the prepared cheesecake filling evenly into the bottom of the cooled graham cracker crust base. Smooth the top with your spatula. Set this aside (can place in fridge briefly while prepping final topping).

5. Prepare Strawberry Topping:

• Prepare your remaining 3 cups of fresh strawberries by hulling and slicing or quartering them.
• In a medium bowl, gently toss these fresh strawberries with the completely cooled strawberry glaze (made in step 2) until the berries are evenly coated.

6. Add Topping to Pie:

• Carefully spoon the glaze-coated fresh strawberries evenly over the top of the cheesecake layer in the pie crust.

7. Chill Thoroughly:

• Cover the pie loosely with plastic wrap or a pie cover.
• Place the assembled pie in the refrigerator and chill for at least 4 hours, or preferably overnight, until the cheesecake filling is completely set and firm.

8. Serve:

• Once thoroughly chilled, slice the Strawberry Cream Cheese Pie into wedges using a sharp knife (wiping the blade clean between cuts helps).
• Serve chilled. You can garnish with extra dollops of whipped cream if desired. Dig in!