Strawberry Cheese Pie

1 unbaked pastry shell (9 inches)
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/2 cup plus 2 tablespoons sugar, divided
1/2 teaspoon vanilla extract
2 eggs
1 cup (8 ounces) sour cream
2 pints fresh strawberries, hulled
Confectioners' sugar, optional

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil and set shell aside.

In a mixing bowl, combine cream cheese, 1/2 cup sugar and vanilla; beat until smooth. Add eggs; mix until combined. Pour into shell. Bake at 350° for 20-25 minutes or until center is almost set. Remove from the oven and let stand for 5 minutes.

Meanwhile, combine sour cream and remaining sugar in a mixing bowl; mix well. Spread over filling. Turn oven off. Return pie to the oven for 15 minutes. Remove; cool on a wire rack.

Refrigerate for 6 hours or overnight. Before serving, top with strawberries. Dust with confectioners' sugar if desired. Makes 6-8 servings.