In a small bowl, stir the cream cheese, confectioner's sugar and 1 teaspoon water till smooth. Gently spread in bottom and sides of crust, set in refrig.
Measure 1 cup of strawberries and set aside. Combine all remaining berries in a large bowl.
In saucepan mash the reserved cup of strawberries. Add 3/4 cup of water and bring to a boil. Cook on low for 5 minutes. Remove from heat.
In a small bowl blend the sugar and cornstarch. Stir into the cooked strawberry mixture. Return to stove and stir until sugar is dissolved and comes to a full boil. Remove from heat and stir in lemon juice.
Pour the mixture over the berries in large bowl, gently stir to coat. Pour into crust. Refrigerate at least 4 hours or overnight. Serve with ice cream or whipped cream.