Strawberry Cream Cheese Pie

Crust

1. Preheat the oven to 350 degrees Fahrenheit.
2. If you are using whole graham crackers you can crush them in a ziplock bag and a rolling pin, or you can blend them into fine crumbs using a food processor or a blender.
3. Combine the 2 cups graham cracker crumbs, 2 tablespoons granulated sugar, and 5 tablespoons salted butter, together in a medium bowl until it resembles damp sand.
4. Press the crumbs evenly into the bottom and up the sides of a 9-inch pie dish. I like to use the bottom of a flat measuring cup to pack it down tightly.
5. Bake for 10 minutes. Set on a cooling rack to cool completely.

Filling

1. Add 8 ounces cream cheese, and 1 teaspoon vanilla extract to a large bowl and beat with a hand mixer until smooth.
2. Fold in 8 ounces whipped topping, until the mixture is smooth. Spread into the cooled pie crust and smooth over the top. Cover with plastic wrap or foil and chill for at least 3 hours.
3. Just before serving toss 1 ½ pounds fresh strawberries, in a large bowl with 2 tablespoons strawberry jam, keeping in mind that the longer the berries sit in the jam, the more juice they will release.
4. Top the chilled pie with the berries, discarding the liquid. Serve immediately.