Strawberry Filling

1. Add diced strawberries, sugar, and lemon juice to a medium saucepan. Cook over medium-high heat until juicy and bubbling, about 5 minutes.
2. Bloom gelatin by stirring it with 1 1/2 tsp water; set aside.
3. Make a slurry by mixing cornstarch with 2 tbsp water.
4. Whisk slurry into the bubbling strawberries. Let it boil briefly to thicken. Remove from heat.
5. Stir in gelatin until melted and fully combined.
6. Transfer to a bowl and press plastic wrap directly onto the surface. Chill 4–6 hours (overnight is best) until cold and set.

Graham Cracker Crust

1. Preheat oven to 350°F.
2. Mix graham crumbs and sugar, then stir in melted butter.
3. Press into a greased pie dish.
4. Bake 10 minutes. Cool completely.

Cream Cheese Filling

1. Whip 1 1/4 cups cream to stiff peaks; refrigerate.
2. Beat softened cream cheese until smooth and fluffy.
3. Add icing sugar and vanilla; beat until smooth.
4. Gently fold whipped cream into the cream cheese mixture in thirds.

Assemble

1. Reserve 3/4 cup cream cheese filling for the topping. Stir strawberry filling to loosen.
2. Dollop 2/3 of cream filling into crust, then dollop 2/3 strawberry filling on top. Swirl gently with a knife.
3. Repeat with remaining fillings and smooth the top. Chill 4–6 hours to set.

Decorate

1. Whip remaining 1 1/4 cups cream to soft peaks. Add 1 tbsp icing sugar + reserved cream cheese filling. Beat to stiff peaks.
2. Pipe or spread topping over the pie and garnish with fresh strawberries. Chill until serving.