Carol made this dessert for Father’s Day based on a recipe in www.thekichn.com.  An enhancement she made was a glaze for the top of the cheesecake.  This was a very tasty and easy dessert which made 10 servings.  Work time is very short, but it does need a few hours in the refrigerator to set up.  The recipe below is a slight modification of what we actually did since Carol thought the glaze was too thick.

For the filling

2 (8-oz.) packages of cream cheese at room temperature

½ cup sugar

1 tsp. vanilla extract

1 cup heavy cream

For the pie

9-inch graham cracker crust, purchased or homemade

For the glaze and topping

3 cups fresh fruit (we used strawberries)

¼ cup of water

2 Tbs. sugar

1 Tbs. cornstarch

Juice of ½ lime

1 tsp. vanilla

To make the filling, put the cream cheese in the bowl of a stand mixer.  With the paddle attachment beat it until smooth, 2-3 minutes.  Add the sugar and vanilla and beat until fully incorporated, scraping down the sides from time to time.

In a separate bowl, whip the cream with the whip attachment in a stand mixer or by hand to make stiff peaks, about 8 minutes.

Fold the whipped cream into the cream cheese mixture.  Put the filling into the prepared graham cracker crust and refrigerator for at least 4 hours.

Before serving make the glaze and topping.

Cut 2 cups of the strawberries into halves and chop the remaining cup of strawberries.

Put the chopped strawberries in a small saucepan with the water.  Bring to a boil and reduce to a simmer.  Mash the strawberries as much as possible.  Filter them through a wire mesh to press out as much liquid as possible.  Discard the solids and return the liquid to the saucepan.  Over low heat, stir in the sugar, cornstarch, and lime juice and whisk until the mixture thickens into a consistency like a syrup.  Stir in the vanilla.  Cool to warm room temperature.

Put the strawberry halves on top of the filling in a decorative pattern and sprinkle the glaze.  Return the pie to the refrigerator until ready to serve.