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To a small saucepan, add the granulated sugar and cornstarch. Whisk together and set aside.
To a blender, add the water and a ½ cup of sliced strawberries. Blend until smooth and pour into the saucepan.
Heat over medium and stir constantly until it becomes a very thick consistency. Remove from heat, pour it over the remaining sliced strawberries and stir until combined. Set aside until cooled completely.
Whip together the softened cream cheese and powdered sugar with a hand mixer until well combined and fluffy (about 2 to 3 minutes). Add the whipped cream and fold it in until fully incorporated.
Spread the cheesecake mixture into a baking dish and top with the completely cooled strawberry pie filling. Refrigerate for at least 30 minutes (up to 1 day) before serving with dippers.
