Strawberry Topping

1. Divide the strawberries in half. Slice the first half into small diced pieces, and slice the second half into thin slices. In a large pot over low to medium heat add the diced strawberries, granulated sugar, vanilla extract, and zest of one medium lemon. Cook over low to medium heat for 3-4 minutes using a spatula to press down and squash the berries.
2. In a small bowl whisk together the juice of the zested lemon and cornstarch to create a slurry. Add the slurry to the strawberry mixture and cook for five minutes or so, stirring every so often. Once the mixture has thickened add the remaining sliced strawberries and transfer to a clean bowl to chill in the fridge for at least half an hour.

Graham Cracker Crust

1. Preheat oven to 350F/180C. In a food processor, crush the graham crackers till they become a fine crumb. In a large bowl add the graham crackers and granulated sugar mixing to combine then add the melted butter, mix until you have a wet sand texture all around.
2. Press graham cracker mixture into the bottom and slightly up the upsides of a 9-inch pie plate. Place in the oven to bake for 5 minutes, until slightly golden brown. Let cool while you make the filling. 

Cream Cheese Filling

1. In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a handheld electric whisk beat the cream cheese, powdered sugar, and vanilla extract for 2 minutes on medium to high speed. Slowly drizzle in heavy cream with the mixer on medium-high speed. Once all the cream has been added turn the mixer off and use a spatula to scrape the bowl, turn the whisk back on and mix for an additional 2-3 minutes, until the mixture is light and fluffy, you want a thick whipped cream.
2. Pour whipped cream cheese filling into cooled graham cracker crust. I like to use an offset spatula/palette knife to spread an even layer. Top with chilled strawberry mixture, I do a spoonful at a time to help ensure I fully cover up the cream cheese filling. Place 6-8 toothpicks around the outside of the pie to drape plastic wrap on top and chill the pie in the fridge for at least 4 hours before serving. 
3. Optional to top with fresh whipped cream, homemade or store-bought. Use a clean knife dipped in hot water to cut clean slices. Store leftovers in the fridge.