1 box Pillsbury® refrigerated pie crusts, softened, per directions
1 pkg. (10.25-oz.) fudge brownie mix
1/4 cup oil
2 tbsp. water
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
1 tsp. vanilla
3 cups fresh strawberries, halved
2 tbsp. hot fudge ice cream topping
Heat oven to 350ºF (175ºC). Place pie crust in 9" glass pie pan per pkg. directions for 1-crust filled pie. Brownie Layer: In a large bowl, combine all Brownie ingredients; beat 50 strokes with spoon. Spread in bottom of crust-lined pan. Bake 30 - 35 minutes, until top is shiny and center is set. If necessary, cover edge of crust with strips of foil after 15 - 20 minutes' baking to prevent excessive browning. Cheesecake Layer: Meanwhile, in small bowl, combine cream cheese, sugar, vanilla and 1 egg; beat until smooth. Working quickly, drop cream cheese mixture by small spoonfuls over partially-baked brownies; carefully spread to cover brownie layer. Bake another 18 - 20 minutes, until cream cheese is set. Cool at least 1 hour. Arrange strawberry halves, cut side down, over top of cream cheese layer. Refrigerate 1 hour or until serving time. Immediately before serving, place ice cream topping in small microwave-safe dish. Microwave on Defrost 45 seconds. Spoon into small resealable plastic bag; seal. Cut small hole in bottom corner of bag; squeeze to drizzle topping over pie. Store in refrigerator.
Expert Tips: Prepare pie, let cool. Do not garnish it with the fudge or strawberries. Wrap it tightly, refrigerate up to 3 days, or freeze for up to 2 weeks. To thaw: unwrap and refrigerate 2 to 3 hours. Bring pie to room temperature, decorate it with fudge and strawberries, serve. Makes 6-8 servings.