• Preheat oven to 425 degrees F. and press pie crust into a 9” pie plate. Crimp the edges as desired.
• Press holes in the bottom and along the sides of the crust. If desired, place a piece of parchment paper over the pie crust and fill with pie weights or dry beans. This will help the crust from shrinking.
• Bake for 8-10 minutes until the edges are golden brown, then remove the pie weights and place back into the oven for an additional 4-5 minutes until the bottom is golden brown. Set on a wire rack to cool to room temperature.

Cream Cheese Layer

• In a large bowl, beat the cream cheese with an electric mixer until smooth.
• Add the vanilla and powdered sugar and mix on low speed until combined and smooth.
• Add the heavy cream and mix on low until incorporated, then increase speed to high for about 1 minute until thick and fluffy.

Strawberry Topping

• In a large glass measuring cup, add the hot water and sprinkle the Jell-O over top and whisk until the powder dissolves. Add in the remaining cold water and whisk.

Assembly

• Spread cream cheese filling into the bottom of the cooled pie crust.
• Top the cream cheese filling with the sliced strawberries, then carefully pour the Jell-O mixture over the strawberries to fill the crust.
• Refrigerate for 4-6 hours or until completely set. Top with whipped cream and fresh berries if desired and serve!