Fresh Strawberry Cheesecake Pie

1 (9 inch) unbaked deep dish pie crust

1 (8 ounce) package cream cheese, softened

2 eggs

½ cup white sugar

2 tablespoons lemon juice

½ cup white sugar

2 tablespoons cornstarch

¾ cup water

1 tablespoon lemon juice

2 tablespoons strawberry-flavored Jell-O® mix

1 quart fresh strawberries, hulled and sliced

Preheat oven to 400 degrees F (200 degrees C).

Bake pie crust until lightly browned, about 10 minutes.

Remove crust from oven and turn oven temperature down to 350 degrees F (175 degrees C).

Beat cream cheese, eggs, 1/2 cup sugar, and 2 tablespoons lemon juice in a bowl until smoothly combined.

Pour filling into crust.

Bake until filling is set, about 30 minutes.

Remove from oven and let cool completely.

Whisk together 1/2 cup sugar, cornstarch, water, 1 tablespoon lemon juice, and strawberry gelatin in a saucepan until smooth; place over medium heat and bring to a simmer. Cook, stirring constantly, until the gelatin has dissolved and the glaze has thickened, 5 to 10 minutes. Remove from heat and allow to cool slightly.

Arrange the sliced strawberries atop the cheese filling.

Pour warm glaze over sliced strawberries. Chill thoroughly in refrigerator before serving.