Strawberry Pie

I received this recipe many years ago from a mom of one of the missionaries who was serving in our area.
My family literally fought over who got the last piece today.
Fresh strawberries, with a fluffy cheesecake like filling - a perfect way to celebrate the first official day of summer!
While this recipe needs a little bit of time to chill, 3-4 hours, the ingredients are simple and it doesn't take long to put together.
Best of all - it just looks beautiful

Wash and hull 20 +/- medium to large sized strawberries.
Cut into slices approx. 1/8-1/4 inch thick, and lay slices on a paper towel to absorb the extra water & juices.

In a mixing bowl, cream 8 oz. cream cheese, and gradually add 1/4 c. sugar
Add 1/2 c. sour cream, and 1 t. vanilla
Mix thoroughly
Gently fold in 1 c. cool whip topping

Place a layer of strawberry slices in the bottom of a graham cracker crust
(Pastry crust may be used, but it just isn't as amazing without the graham crust)
Top with cream cheese mixture
Arrange strawberries on top
Chill for 4 hours before serving

Strawberry Pie

1 prepared graham cracker crust (recipe)
Wash and pat dry three pints of strawberries
Slice them on a paper towel (to absorb juices)
Place a thin layer of strawberries into the prepared crust

In a mixer, beat 1 (8 oz.) cube of cream cheese
Gradually add 1/4 c. sugar.
Then blend in 1/2 c. sour cream and 1 t. vanilla
Finally fold in 1 c. cool whip

Spoon this mixture into the pie pan on top of the strawberries, then cover with remaining strawberries.

Refrigerate for 4 hours prior to serving