Directions

1. Add the 1 1/2 cups graham cracker crumbs to a food processor and grind until coarse. Add the 1 tablespoon light brown sugar and 2 tablespoons sugar, then melted 6 tablespoons butter and grind again until combined and a sand like consistency.
2. Transfer the crumb mixture to a deep 9-inch pie pan, place in the refrigerator for 30 minutes OR bake the pie crust at 325°F for 8-10 minutes or until light brown.
3. In a large mixing or the bowl of a stand mixer fitted with the paddle attachment, beat the 8 ounces cream cheese until smooth. Add the 1/3 cup powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon fresh lemon juice and mix until fully combine. Fold in the the thawed 8 ounces container frozen Cool Whip. Mix until no streaks remain.
4. Evenly spread the filling over the crust, cover and place in the refrigerator to chill for at least 6 hours to overnight.
5. In the meantime or when ready to serve pie, combine the cut 4-6 cups fresh strawberries and 2 tablespoons strawberry jam together to coat. Spoon over the top of the pie.