1 (6 oz.) graham cracker pie crust
1 pint fresh strawberries, thinly sliced
1 cup strawberry glaze
4 oz. cream cheese, softened
1/4 cup sugar
1/2 cup sour cream
1 tsp. vanilla
4 oz. frozen non-dairy whipped topping, thawed

Strawberry Bottom Cheesecake

1. Beat cream cheese until smooth. Gradually beat in sugar. Add sour cream and vanilla. Fold in whipped topping.
2. Spread thin layer of glaze over bottom of crust. Place strawberry slices on glaze and cover with remaining glaze. Gently spoon cream cheese mixture over glazed berries.
3. Cover with inverted dome and chill until set; at least 4 hours. Store leftover pie in refrigerator.
4. Tip: Soften cream cheese in microwave on high for 15 to 20 seconds.
   Serves: 8
   Preparation time: 15 minutes (excluding chilling time)