In a small bowl, beat cream cheese and sugar until smooth. Stir in sour cream and vanilla until blended. Fold in whipped topping.
Spread half of the glaze over bottom of crust; layer with strawberries. Top with remaining glaze. Spoon cream cheese mixture over the top. Refrigerate for 2-4 hours or until set. Garnish with mint and additional berries if desired. Yield: 6-8 servings.