Strawberry Icebox Pie

1 pie crust (9 inch), baked
3 ounces cream cheese, softened
2 pints fresh strawberries
3/4 cup sugar
2 tablespoons cornstarch
1/3 cup water
1/2 pint whipping cream, whipped

Spread softened cream cheese over the bottom of the cooled pie crust. Hull, wash, and drain berries, reserving 8 whole berries for topping; halve the remaining berries. Place half of the berries over the cream cheese.
In a 2-quart saucepan, combine sugar, cornstarch, and water; add remaining halved berries. Over medium heat, bring to a simmer and cook until thickened; cool thoroughly and pour over strawberries in the pie crust. Top with whipped cream and garnish with the remaining 8 whole strawberries. Chill thoroughly before serving.