Crust: Preheat oven to 350°F. Blend all crust ingredients until crumbly (about 1 minute). Transfer crumbs to a 9-inch round tart pan with a removable bottom (preferably non-stick) and press evenly along bottom and sides. Poke bottom of crust all over with a fork and then freeze for 10-15 minutes. Bake for 25 to 30 minutes or until it the color is little darker. Not browned. Let cool.

Filling: Mix Cream cheese, sugar and vanilla and spread into cooled crust. Arrange sliced strawberries like in photo (starting with the outside edge) or however you wish. Chill. Drizzle with balsamic glaze (optional) just before serving.

Balsamic Glaze: (optional) About 20 minutes Mix balsamic vinegar and honey in a saucepan or shallow skillet over medium heat. Bring to a boil, reduce heat to a low simmer and continue to stir until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. It will thicken a little more as it cools. Pour into a squeeze bottle and use to drizzle many sweet and savory dishes. I keep mine in my pantry for several months.