1 1/2 cups graham cracker crumbs
5 T butter, melted
In a bowl, mix together cracker crumbs and butter until a crumbly, moist mixture forms.
Firmly press cracker mixture into the bottom and sides of a deep dish 9 inch pie pan.
Bake in preheated 375 degree oven for 10 minutes. Set aside to cool completely. Prepare filling–
16 oz. cream cheese, room temperature
2 c heavy cream + 1 T
2/3 c sugar
2 t vanilla extract
1 carton strawberries, sliced into thirds or halves
1/2 c chocolate chips (optional)
In a bowl, beat cream until it holds firm peaks. Set aside.
In a separate, bowl, mix cream cheese, vanilla and sugar until smooth and creamy.
Fold 1/3 of the whipped cream into cream cheese mixture, then add the rest. Gently fold until evenly incorporated and smooth.
Spoon filling into pie crust and spread in an even layer. Cover top of pie with sliced strawberries in overlapping rows around pie.
Melt chocolate and 1 T cream, stir until smooth and liquid. Drizzle melted chocolate over top of strawberries.
Place pie in the refrigerator for a few hours to allow the filling to firm up.
Serve immediately.
