1-First: prepare all ingredients: Wash and slice the fresh strawberries, and let the cream cheese soften to room temperature for easier mixing.

2-Second: in a large bowl, mix the graham cracker crumbs, sugar, salt, and melted butter until well combined, then press into a 9½ inch deep dish pie plate.

3-Third: if baking the crust, preheat your oven to 325°F and bake for 8-10 minutes until golden, then let it cool completely. For a fully no-bake version, skip this and freeze the crust for one hour.

4-Fourth: whip the heavy cream until stiff peaks form and refrigerate it. In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.

5-Fifth: gently fold the whipped cream into the cream cheese mixture to keep it light and fluffy, then spread this filling evenly into the cooled crust.

6-Sixth: cover the pie tightly and refrigerate for at least 5 hours or overnight to set properly.

7-Final step: Combine the strawberries with warmed strawberry jam, and just before serving, spoon half onto the pie. Serve slices with extra strawberries on top for a fresh touch.