Place the pie crust in a 9-inch deep dish pie pan. Crimp the edges and prick the sides and bottom with a fork. Blind bake the pie crust and set it aside to cool.

In a large mixer bowl, beat the cream cheese and sugar until smooth. Add vanilla extract and mix well. Set aside.

In another bowl, whip the cold heavy cream on high speed until stiff peaks form. Fold 1/3 of the whipped cream into the cream cheese mixture, then gently fold in the remaining whipped cream.

Spread the filling evenly into the cooled pie crust and set it in the fridge.

In a saucepan, combine sugar and cornstarch. Add the strawberry puree and stir. Cook over medium heat, stirring until it thickens and boils.

Allow to boil for 1 minute, then cool to a pudding-like consistency.

Gently stir in the sliced strawberries and spoon the glaze over the cream cheese filling, spreading it evenly.

Refrigerate for 4-6 hours until completely chilled.

Prior to serving, make the whipped cream by whipping all the ingredients in a bowl until stiff peaks form.

Pipe the whipped cream around the edge of the pie and top with halved strawberries.

Serve chilled, sliced into wedges, and enjoy with vanilla ice cream or a glass of cold milk.