Crust:
1 lb. 1.5 oz. pouch sugar cookie mix
½ c. butter or margarine, softened
1 egg
Filling:
1 c. (6 oz.) white vanilla baking chips
8 oz. pkg. cream cheese, softened
Topping:
4 c. sliced fresh strawberries
½ c. sugar
2 Tbsp. cornstarch
1/3 c. water
10 to 12 drops red food coloring, if desired
Heat oven to 350°. Spray bottom only of 15x10x1" pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15-20 minutes or until light golden brown. Cool completely, about 30 minutes.
In small microwavable bowl, microwave baking chips, uncovered, on High 45-60 seconds or until chips are melted and can be stirred smooth.
In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
In small bowl, crush 1 cup of the strawberries. In 2-qt. saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food coloring. Cool 10 minutes.
Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.