Your family will beg you to bake this delicious dessert that's covered in Max's favorite--sweet strawberries!
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Preheat the oven to 350°F. Stir the graham cracker crumbs, 1/4 cup sugar, and melted butter into a medium bowl. Spoon the mixture into a 9-inch pie plate and press evenly on the bottom and sides of the pie plate. Bake until fragrant, about 5 to 7 minutes. Transfer pie plate to a wire rack and cool while preparing the filling.
Beat the cream cheese and 2/3 cup sugar into a medium bowl with an electric mixer set on medium speed, until light and fluffy. Add the eggs, one at a time, beating well after each addition, until smooth. Add the lemon juice and zest and the sour cream, beating until just smooth.
Pour the mixture into the prebaked pie crust. Bake until center is just set, about 25 to 30 minutes. Transfer to a wire rack and cool completely.
Refrigerate until pie is chilled, at least 1 hour or overnight.
Toss the sliced strawberries with the remaining 1 tablespoon sugar to coat. Arrange the strawberries on top of the chilled pie.
Add the Max Pie Topper.
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