Mix all the crust ingredients until well-combined. Press evenly onto the bottom and up the sides of a 9-inch pie pan.

Bake 10 minutes. Set the pan on a wire rack to cool.

Using an electric mixer on medium speed, beat the cream cheese, 1 & 1/2 tablespoons sugar, and 2 tablespoons cream until thoroughly mixed. The mixture should be thick but spreadable. (If necessary, add more cream, a teaspoonful at a time, until spreadable.)

Carefully spread the cream cheese mixture into an even layer on the cooled crust. Cover and refrigerate.

Chop about half of the strawberries into 1/2-inch pieces. Set aside.

Place the remaining strawberries in a medium saucepan. Use a fork or a potato masher to crush the berries. Add 1/2 cup sugar and cornstarch. Cook over medium-low heat until the mixture comes to a boil.

Remove from the heat and stir in the remaining chopped strawberries. Cool completely.

Spread the cooled strawberry mixture over the cream cheese layer in the pie pan. Refrigerate.

Spread the whipped cream over the strawberry layer in the pie pan. Serve immediately or chill overnight. If you like, garnish with more strawberries before serving.