Ingredients

• 5 cups sliced strawberries
• 1 cup sugar, divided
• 2 tablespoons corn starch
• 8 ounces Philadelphia cream cheese, softened
• 1/4 cup flour
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup graham cracker crumbs
• 1/4 cup brown sugar
• 1/4 cup cold butter

Directions

1. In a medium bowl, sprinkle 1/2 cup sugar on strawberries and stir. Set aside.
2. Mix Philadelphia cream cheese, flour, remaining 1/2 cup sugar, egg and vanilla in a bowl until smooth. Set aside.
3. In a small bowl, cut butter in with graham cracker crumbs and brown sugar until crumbly. Set aside.
4. Pour 1/4 cup of the juice from the strawberries and sugar into a small bowl and retain. Pour the rest of the strawberries into a medium pot and bring to a boil.
5. Stir corn starch into the retained juice, and pour into the boiling strawberries. Stir so that the corn starch is well blended with the strawberries.
6. Cook strawberries five additional minutes until thickened.
7. Pour the strawberry corn starch mixture from the pot into a lightly greased 8 inch by 8 inch baking pan.
8. Spoon the cream cheese mixture over the strawberries, dispersing it evenly over the top.
9. Using a butter knife, gently cut the cream cheese mixture into the strawberries until the surface is swirled with cream cheese and strawberries.
10. Sprinkle the top of the cream cheese and strawberry mixture with the graham cracker topping.
11. Bake at 350 degrees for 35 minutes. Allow to cool. Serve warm or cold.