Beat the cream cheese until smooth with an electricmixer. Gradually beat in the sugar. Beat in the sourcream and vanilla until just combined. Fold in thewhipped topping. Scrape mixture into the piecrust.(There may be some fi lling left over. If so, reserve it tobe decoratively piped onto the top of the pie.) Chill inthe refrigerator for 4 hours.
Starting in the center, arrange the strawberries in acircular pattern. Pipe with extra filling, if desired.
If you prefer to make a graham cracker crust,combine 1 1/4 cups graham cracker crumbs with 1/4 cupsugar and 1/3 cup melted butter. Press the mixtureinto a 9-inch pie plate and bake for 8 minutes in apreheated 350°F oven. Cool completely.
