1 (8oz) pkg.cream cheese
1 (8oz) container Cool-Whip
1 Ready-to-use Graham-Cracker Crust
1 tsp. vanilla
1/3 cup sugar
Mix cream cheese and sugar until well blended. Add vanilla and mix again. Gently stir in cool whip until well blended. Spoon mixture into pie crust and refrigerate 3 hours. Top with glaze.
Glaze:
1 pint strawberries
1/2 cup sugar
1 1/2 tsp. cornstarch
1/2 cup water
Slice enough strawberries to make 1 1/2 cups. Reserve some strawberries for the top. Place sliced berries in saucepan with sugar and 1/4 cup water. Bring to a boil and cook for 3 minutes. Remove from heat. Mix cornstarch with 1/4 cup cold water. Stir into berry mixture; return to heat and cook, stirring until thick (about 2 minutes). Cool to room temperature. Arrange reserved strawberries on top of cheesecake then spoon glaze over top. Chill and serve.
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