1 (9″) unbaked pastry shell
1 (8 oz) package cream cheese, softened
1 (3 oz) package cream cheese, softened
1/2 cup + 2 tablespoons sugar, divided
1/2 teaspoon vanilla
2 eggs
1 cup (8 oz) sour cream
2 pints fresh strawberries, hulled
10x sugar, optional

line unpricked pastry shell with a double thickness of heavy-duty aluminum foil. bake at 450° for 8 minutes. remove foil and set shell aside. in a mixing bowl, combine cream cheese, 1/2 cup sugar and vanilla; beat until smooth. add eggs; mix until combined. pour into shell. bake at 350° for 20-25 minutes or until center is almost set. remove from the oven and let stand for 5 minutes. combine sour cream and remaining sugar in a mixing bowl. mix well. spread over filling. turn oven off. return pie to the oven for 15 minutes. remove; cool on wire rack. refrigerate for 6 hours or overnight. before serving, top with strawberries. dust with 10x sugar if desired.

6-8 servings