Preheat oven to 400°. Line Hot Water Pastry with pie weights or aluminum foil and dried beans (this is called blind baking). Bake at 400° until light brown and crisp, about 8 to 10 minutes. Cool completely. Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in heavy saucepan and stir in strawberries and water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Cook and stir 1 minute; remove from heat and cool. Beat cream cheese with sugar, lemon juice and lemon rind until smooth and spread in cooled pie crust. Top with whole strawberries. Pour cooked and cooled strawberry mixture over whole strawberries and chill 3 hours or until set. Refrigerate any remaining pie.