Bake pie crust at 450°F for 10-15 minutes. Before baking, prick bottom and sides of pastry thoroughly with a fork. For best results, use pie weights as directed. Allow crust to cool before adding filling.

Mix sugar and cornstarch in a heavy 2-quart saucepan.

If using fresh strawberries, mash two cups of strawberries and mix with rhubarb. Gradually add water and mixed fruit to the saucepan.

If using frozen strawberries, add rhubarb and thawed strawberries to the saucepan. Do not add additional water.

Cook mixture over medium heat stirring constantly until thickened and boiling. Boil and stir for 1 minute.

Allow mixture to cool.

Beat cream cheese until smooth.

Spread cream cheese into cooled pie crust.

If using fresh strawberries, slice remaining strawberries and lay on top of cream cheese.

Pour cooked mixture over top.

Refrigerate until filling is set, about three hours.