• Preheat oven to 425 degrees and press pie crust into a 9″ pie plate. Crimp the edges as desired.
• Place a piece of parchment paper over the pie crust and fill with dried beans or pie weights. (optional: if not available, simply prick the bottom and sides with a fork all over)
• Bake for 8-10 minutes until the edges are light golden brown. Remove the parchment and pie weights and continue baking another 4-5 minutes until the bottom is light golden brown. Set on a wire rack to cool to room temperature.

Cream Cheese Filling

• In a large bowl, beat the cream cheese with an electric mixer until smooth.
• Add the vanilla and powdered sugar and beat on low speed until smooth.
• Add the cream and beat on low until incorporated, then beat with an electric mixer on high speed until thick and fluffy. Set aside.

Strawberry Topping

• Place ½ cup cold juice in a medium bowl. Sprinkle entire package of gelatin over the top and set aside.
• Whisk together the remaining juice and jam. Heat in the microwave on high for 45 to 90 seconds, until very hot but not boiling.
• Whisk into the gelatin until dissolved and set aside for 15-20 minutes until it reaches room temperature (you can use the fridge to speed things up if you need).

Assembly

• Spread cream cheese filling into cooled pie crust.
• Top with strawberries, then carefully pour the cooled gelatin mixture over the strawberries to fill the crust (if you don’t use it all, it’s okay!).
• Refrigerate for 4-6 hours until completely set. Top with whipped cream if desired and serve.