Preheat oven to 375°F (190°C). Roll out pie crusts and fit into a greased 10×15-inch jelly roll pan, pressing seams together. Prick crust with a fork and bake for 10–12 minutes until lightly golden. Let cool completely.

1. Lower oven temperature to 325°F (160°C). In a large bowl, beat cream cheese, sugar, and sour cream until smooth. Add eggs one at a time, then mix in vanilla until fully combined.
2. Spread cream cheese filling evenly over cooled crust. Bake for 25–30 minutes, or until center is just set. Cool completely on a wire rack.
3. Meanwhile, in a saucepan, whisk together sugar, cornstarch, and water. Cook over medium heat until thick and translucent, about 3–5 minutes. Stir in gelatin if using, then let cool slightly.
4. Gently fold sliced strawberries into the cooled glaze. Spoon over the cream cheese layer and spread evenly.
5. Refrigerate for at least 2 hours before slicing. Serve chilled.