Heat oven to 350*F

Mix together crumbs, butter and sugar (I usually just do this right in the pie plate).

Once combined, press the mixture firmly against the bottom and side of a 9 x 1 1/4 inches pie plate.

Bake 10 minutes, or until light brown. Remove from oven and cool.

In a large bowl, beat cream cheese until smooth. Slowly add the condensed milk, beat until fully incorporated. Add lemon juice and vanilla. Mix until smooth.

Pour mixture into a cooled, Graham Cracker Crust.

Chill in the refrigerator for at least 2-3 hours.

Before serving, top with fresh fruit, fresh strawberry sauce (recipe below), or toppings of your choice. Also delicious plain.

Chop/blend about half of the strawberries (5-7 strawberries) and the water in a food processor or blender.

Pour the blended strawberries (and their juice) into a mesh strainer, sitting over a bowl. Use a large spoon or spatula to press the mixture through the strainer.

In a small saucepan, mix the sugar and cornstarch. Slowly add the strained strawberry juice, whisking to combine. Heat mixture to a boil and boil about 1 minute. Remove from heat and let cool.

Chop remaining strawberries into pea sized pieces and add to the cooled strawberry/sugar mixture. Chill until ready to use.

Top a slice of the Cream Cheese Pie with the Fresh Strawberry Sauce.